Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Beef Base; also great with Better Than Bouillon Organic Mushroom Base. SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.
Recipe tags: beef base, advanced difficulty, main, pork, roast
| 2 | (1 – 1 ½ pound) pork tenderloins, trimmed |
| 2 Tbsp | olive oil |
| 1 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 2 tsp | Better Than Bouillon® Mushroom Base |
| 1 tsp | cracked black pepper |
| 2 Tbsp | vegetable oil |
| 8 oz | baby bella mushrooms, sliced ¼-inch thick |
| ¼ cup | minced shallots |
| 2 tsp | minced garlic |
| 1 tsp | cracked black pepper |
| 2 tsp | Better Than Bouillon® Mushroom Base |
| 1 cup | Marsala wine |
| 1 cup | hot water |
| 1½ tsp | Better Than Bouillon® Roasted Beef Base |
| 2 Tbsp | freshly chopped parsley |
| 2 Tbsp | chilled unsalted butter |
Preheat the Big Green Egg® to 425°F. Set the EGG® up for direct cooking with the porcelain grid.
Mix the olive oil, Roasted Beef Base, Mushroom Base and black pepper together in a small bowl. Rub both tenderloins all over with the marinade.
Place the tenderloins directly onto the EGG and grill for 3 - 4 minutes per side or until the internal temperature reaches 145°F when checked with an instant read thermometer.
Remove the tenderloins from EGG and let rest.
Add the vegetable oil to a small saucepan over high heat. Add the mushrooms and shallots to the saucepan and cook for 2 - 3 minutes. Add the garlic, pepper, and Mushroom Base to the saucepan and cook for 1 minute more.
Add the Marsala and broth (1 cup hot water mixed with the 1 ½ tsp beef base) to the saucepan. Bring the sauce to a boil; reduce the heat to a simmer. Reduce the sauce by half, 8 - 10 minutes. Remove the sauce from the heat and whisk in the parsley and chilled butter.
Slice the pork and serve immediately with the sauce.