Recipe courtesy of yummly.com
INGREDIENTS
2 pork tenderloins
1 cup Two Rivers Blackberry Ginger Balsamic Vinegar
1 large red onion
2 large Portobello mushrooms
2 cloves of garlic
1 tbsp Two Rivers EVOO
¼ cup chopped fresh scallions
Directions
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 the barbecue. Cook tenderloins on high for 3-4 minutes per side. Remove when reached 150o-155o and one level less than the 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.