Barbecue Pork and Mushrooms
July 4, 2010An easy dish to prepare with 5 minutes prep time and 45 minutes unattended cooking time.
Barbecue Pork and Mushrooms
1 whole pork tenderloin, trimmed (about 1 pound)
1 T barbeque sauce, honey-smoked
2 Portabella mushroom caps, sliced into 1/4 inch strips
1 T olive oil
1 T
grill seasoning, mesquite
4 buns
Pre-heat grill to 350°. Place pork on a large sheet of aluminum foil; rub with barbecue sauce. Spread the mushroom strips around the pork; drizzle oil over the pork and mushrooms; and sprinkle with grill seasoning.
Fold the sides and ends of the foil up and crimp to seal. Place pork packet on the grill; close cover. Let the pork cook 45 minutes, remove from the grill and let rest 15 minutes. Carefully unwrap the foil and remove the pork.
Cut into 4 sections. With 2 forks, shred the pork. Mix the shredded pork with some of the remaining juices from the foil to moisten. Top with the mushrooms and serve on buns. Makes 4 servings.
Nutrition facts:
Calories 190, Calories from Fat 60, Total Fat 6g, Saturated Fat 1.5g
Cholesterol 75mg; Sodium 340mg
Recipe and photo courtesy of the Mushroom Council
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