Pork Tenderloin with Creamy Mushroom Sauce

From Chris Sussman, Big Green Egg Cookbook
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Ingredients
  

Pork Tenderloin

  • 2 lbs pork tenderloin 2-1lb tenderloins
  • salt, pepper, garlic seasoning, Meat Church blanco seasoning works well

Creamy Mushroom Sauce

  • 2 tbsp olive oil
  • 4 tbsp butter
  • 1 lb white mushrooms, thinly sliced
  • 1 yellow onion, diced
  • 8 clovers garlic, minced
  • 1 tsp Dijon mustard
  • 1/2 tsp italian seasoning
  • 1 tsp lemon juice
  • 1 1/2 cup heavy cream
  • salt & pepper - to taste

Instructions
 

Pork Tenderloin

  • The goal is to get the pork tenderloin cooked to approximately 135 degrees. It can be done on a grill or in the oven. I cook it on a charcoal grill running at 375, and it takes less than 30 minutes. Note: I did this a day ahead of time and put the cooked, but not sliced, tenderloins in a ziploc in the fridge.

The sauce

  • Use a medium or large skillet at medium heat. Add the butter and olive oil. Once the butter melts, add the onions and mushrooms. Saute until the mushrooms have released their liquid and the onion is soft and dark yellow - 10-12 minutes.
  • Remove from heat. Stir in the garlic, mustard, Italian seasoning, and lemon juice. return to the heat.
  • Stir in the heavy cream and cook the sauce for 3-5 minutes so that it can reduce and thicken.
  • Add pork tenderloins to the sauce and stir. Note: since I cooked the tenderloins a day ahead and refrigerated them, I warmed them up a bit in the microwave before putting them in the sauce.