Fourth of July Fodder

People who like to grill always are looking for new recipes. And with the Fourth of July, one of the most popular holidays for outdoor cooking just around the corner, I’ve been searching for some new recipes myself.

Just recently, I checked out the Mushroom Council’s website for ideas. One grilling recipe caught my eye right away. It combined pork tenderloin and portabella mushrooms that were enhanced with a honey-smoked barbecue sauce and some mesquite seasoning.

Mushrooms are an inexpensive superfood and ideal for summer because they add flavor (umami) and nutrients (antioxidants and vitamin D) to any dish. Plus, they are fat-free and low in sodium.

Here’s the recipe. If you try it before the holiday, let me know what you think. I still planning my menu.

Quick and Easy Barbecue Pork and Mushrooms
1 whole pork tenderloin, trimmed (about 1 pound)
1 tablespoon barbeque sauce, honey-smoked
2 Portabella mushroom caps, sliced into ¼-inch strips
1 tablespoon olive oil
1 tablespoon grill seasoning, mesquite
Pre-heat grill to 350 degrees. Place pork on a large sheet of aluminum foil. Rub the barbecue sauce on the pork. Spread the mushroom strips around the pork and drizzle oil over the pork and mushrooms. Sprinkle the grill seasoning over the mushrooms.
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.
Yield: Serves 4.
Approximate nutritional analysis per serving: 190 calories, 60 calories from fat, 6 grams fat (1.5 grams saturated, no trans), 75 milligrams cholesterol. 340 milligrams sodium, 6 grams carbohydrate, 1 gram dietary fiber, 2 grams sugars, 26 grams protein.