2 pork tenderloins
1 cup Olive Gourmet Blackberry Ginger Balsamic Vinegar
1 large red onion
2 large Portobello mushrooms
2 cloves of garlic
1 tbsp Olive Gourmet EVOO (any single varietal)
¼ cup chopped fresh scallions
Preparation: Peel onion and cut into quarters. Clean mushrooms with a damp towel then remove stems (keep caps whole). Mince stems and set aside for sauce. Mince garlic (fine) and set aside. Chop scallions and set aside.
For Marinade: Place pork tenderloins, red onions and mushroom caps in a large zip lock bag, add 1 cup Blackberry Ginger Balsamic Vinegar plus a few twists of fresh cracked pepper. Seal, toss back and forth lightly a few times and refrigerate for 2 to 4 hours. Remove from refrigerator at least 20 minutes before grilling to allow tenderloins to come up to room temperature so they cook evenly.
For the Sauce/Drizzle: Remove pork and vegetables from zip lock bag and reserve liquid in a bowl. In a saucepan or small skillet, add the olive oil and minced garlic; sauté garlic on low heat until tender, about 2 minutes. Add minced mushroom stems and reserved marinade. Simmer on medium for about 10 minutes or until reduced to a syrupy consistency. This step can be prepared ahead of time and leave sauce on low uncovered; it can always be thinned back down with a little addition of more Blackberry Ginger Balsamic Vinegar.
While sauce is simmering, place pork tenderloins, red onions and mushroom caps on barbecue. Cook tenderloins on high for 3-4 minutes per side. Remove when reached 150o-155 o and one level less than desired doneness (they are very lean and continue to cook after removed from barbecue). Let rest for at least 5 minutes prior to serving. Cook mushrooms and onions for 6-8 minutes, turning every 2-3 minutes.
Serving: Once rested, slice tenderloins into ½ inch thick pieces, arrange on warmed dinner plate. Slice red onions and mushroom caps into thick pieces and place on plate. Drizzle with sauce and garnish with chopped scallions. Serve with Couscous, Wild Rice or pan-seared polenta.