In the farthest reaches of our great land, from Alaska’s rugged interior to the azure waters off Kauai the desire for grilled mushrooms is strong. So strong that Moni himself has searched for the perfect recipe with which to feature his delicious Country blend. This tasty recipe is more revered in the islands than the chickens themselves, and is often served during neighborhood luaus. Moni’s Dressing makes these fungi sing, and they sing “Eat Us”!
Prep Time: 10 Minutes
Cook Time: 15 Minutes
16 oz of Moni’s Country Salad Dressing
20 White Medium Mushrooms
Soak the mushrooms for at least 1 hour (the longer the better!)
After soaking, carefully put the mushrooms onto the skewers one at a time. Don’t over pack the skewer, try to leave about a half inch of room between each mushroom so that all sides can get cooked.
Prep Time: 25 Minutes
Cook Time: 10 Minutes
1 ¼ lb. pork tenderloin, sliced into ½ inch thick medallions (or boneless, pork chops)
1 cup fresh pineapple slices
¼ cup Moni’s Country Italian Dressing
2 tablespoons finely chopped red onion
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped seeded jalapeno peppers
Preheat the grill to medium-high and oil the grill rack
Brush pineapple slices with 2 tablespoons of dressing. Set remaining dressing aside for later.
Grill 3 to 5 minutes on each side until heated through. Remove pineapple from grill and finely chop pineapple; place in small bowl. Add reserved 2 tablespoons of dressing, onions, cilantro and peppers; mix lightly. Set aside.
Sprinkle the pork medallions (or chops) with salt and pepper. Cook the pork medallions (or chops) thoroughly, about 3+ minutes per side.
Serve pork medallions (or chops) and top with grilled pineapple salsa.