A pork tenderloin is a nice, compact piece of meat that’s really easy to work with. It’s usually packaged in pairs at the grocery store, so if you’re just using one, put the other in a zip lock and freeze it. It cooks quickly, so be a little careful on the grill. The Calvados and the mushrooms make me think of a rustic dinner on the edge of a dark forest, candles sputtering on a stone table, owls hooting in the night, and faces glowing over a plate of noble pig.
Grilled Pork Tenderloin with Mushrooms & Calvados
serves 2
1 pork tenderloin
1 teaspoon olive oil
1 teaspoon truffle salt
2 tablespoons butter
1/3 cup minced shallots
1/4 pound shitake mushrooms, stemmed & chopped
1/4 cup Calvados
1/2 cup beef stock
Rub tenderloin with olive oil and sprinkle with truffle salt. Grill tenderloin over high heat, turning once, until medium rare, about 15-20 minutes.
In 12-inch skillet, heat butter over medium heat until it just starts to turn brown, then reduce heat to medium-low, add shallots & mushrooms and sauté for 5 minutes. Add Calvados and flame, and when flames subside, add stock, increase heat to high till simmering, then reduce heat to medium and simmer until syrupy. Taste for salt.
Allow tenderloin to sit for 10 minutes after it comes off the grill, then slice and drape with sauce.
