4 T stoneground mustard
½ C Cabernet Sauvignon
3 T fresh thyme, finely chopped
2 T rosemary, finely chopped
2 shallots, minced
¼ C olive oil
salt and pepper
4 pork tenderloins, trimmed
6 large portabella mushrooms, washed and trimmed
Whisk together all marinade ingredients. Place the pork tenderloins and mushrooms into two separate Ziploc bags and evenly distribute marinade. Refrigerate for at least two hours and no more than eight.
Preheat grill to medium heat. Cook pork for about 8-10 minutes per side. Add mushrooms and cook about 4-5 minutes per side. Remove meat and let rest. Slice across the grain. Cut mushrooms in half and serve alongside the pork. Serves 6.
Pairs well with Lambert Bridge Merlot, Crane Creek Cuvee and Cabernet Franc