Grilled Pork Tenderloin from Disney's California Grill Recipe

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Grilled Pork Tenderloin from Disney's California Grill
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Ingredients
23
Count
Nutrition
671
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. PORK TENDERLOIN.
  2. You will need one-third to one-half pound of fresh, not previously frozen, tenderloins per person. Coat the tenderloins with olive oil and season generously with salt and pepper. Sear in a hot cast-iron skillet, browning on all sides. Set aside for later grilling, reserving pan juices.
  3. MUSTARD BUTTER FOR PORK:.
  4. Combine butter, dijon mustard, whole grain mustard, lemon juice, worcestershire sauce, Salt, pepper until well blended. Set aside. Makes enough to coat 3 to 4 pounds of pork tenderloin.
  5. POLENTA:.
  6. Sauté onion in a small amount of olive oil until transparent. Stir in garlic, then add water, milk and cream and bring to a boil. Whisk in polenta slowly, stirring until thick and bubbling. Continue to stir and cook for 2 to 3 minutes. Remove from heat and let thicken for 5 minutes.
  7. Pour mixture into a pan and bake at 275 degrees for 25 minutes. Remove from oven and fold in cheeses and herbs. Add salt and pepper and pour into a crock to serve.
  8. BALSAMIC SMOTHERD MUSHROOMS:.
  9. Place shallots in a saut_ pan with the reserved pork tenderloin pan juices. Sauté, stirring, then deglaze the pan with the wine and vinegar. Reduce liquid by half, then add the stock and continue cooking until liquid has reached a light glaze consistency.
  10. Wash, slice and season the assorted mushrooms with a little olive oil. (Pleau uses criminis at the California Grill, but thinks portobellos, oysters and shiitakes all work well, too.) Spread the mushrooms out on a grill rack and place over low heat. Cover for a few minutes to lightly smoke the mushrooms. Combine the mushrooms with the reduced liquid and set aside.
  11. Next, grill the tenderloins over a low to medium fire, turning frequently to lightly brown on all sides (approximately 20 minutes). Baste occasionally with the mustard butter and continue to grill until the tenderloins reach desired doneness.
  12. To serve, place a cup of polenta on each plate. Slice the tenderloins into thick coins and place five coins in the center of the polenta. Ladle the balsamic mushroom sauce over the coins and top with a few leaves of sage or parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 671.46 Kcal (2811 kJ)
Calories from fat 341.28 Kcal
% Daily Value*
Total Fat 37.92g 58%
Cholesterol 104.27mg 35%
Sodium 987.41mg 41%
Potassium 816.01mg 17%
Total Carbs 46.84g 16%
Sugars 14.57g 58%
Dietary Fiber 4.76g 19%
Protein 31.58g 63%
Vitamin C 6.4mg 11%
Vitamin A 1.8mg 59%
Iron 2mg 11%
Calcium 847mg 85%
Amount Per 100 g
Calories 107.72 Kcal (451 kJ)
Calories from fat 54.75 Kcal
% Daily Value*
Total Fat 6.08g 58%
Cholesterol 16.73mg 35%
Sodium 158.41mg 41%
Potassium 130.91mg 17%
Total Carbs 7.51g 16%
Sugars 2.34g 58%
Dietary Fiber 0.76g 19%
Protein 5.07g 63%
Vitamin C 1mg 11%
Vitamin A 0.3mg 59%
Iron 0.3mg 11%
Calcium 135.9mg 85%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.8
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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