Barbecue Pork and Mushrooms

September is National Mushroom Month and in celebration of it, on Tuesday is starting its  “Mushroom Masters: A Tournament of Taste” – a monthlong blogger recipe competition with a mushroom twist.

For four weeks, bloggers from the U.S., Canada and Australia will compete against each other in categories such as the Portabella Playoff, Button Battle and Shiitake Showdown. Recipe photos will be posted on TasteSpotting beginning Tuesday, and fans will have the opportunity to vote for their favorite photo on a weekly basis.

To get into the swing of things, check out the following recipe from the Mushroom Council, which can be on the table in about an hour. It would make a great addition to any outdoor get-together or family outing.

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, 6 grams fat (1.5 grams saturated, no trans), 75 milligrams cholesterol, 340 milligrams sodium, 6 grams carbohydrates, 1 gram dietary fiber.

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