Pork and Mushroom Skewers with Basil Sauce Serving Size - 6 Prepared By - DnD Recipe Rating * * * *
			2 pork tenderloins, about 1 pound each 24 small cremini mushrooms 1/4 cup extra virgin olive oil 1 teaspoon kosher salt 1 teaspoon dried thyme 1 teaspoon celery salt 1/4 teaspoon freshly ground black pepper SAUCE: 1/4 cup finely chopped green onions 1/4 cup finely chopped fresh basil 3 tablespoons extra virgin olive oil 1 tablespoon white wine vinegar 1/2 teaspoon minced garlic 1/4 teaspoon kosher salt l/8 teaspoon freshly ground black pepper
			Trim any excess fat and silver skin from the tenderloins. Cut each tenderloin in half lengthwise, then cut each half into pieces about 1 1/2 inches long. Trim the stem end from each mushoom. In a large bowl, whisk the oil, salt, thyme, celery salt, and pepper. Add the pork and mushrooms and toss to evenly coat them. Thread the pork and mushrooms onto skewers, alternating them and being careful to push the skewers slowly through the sides of the mushrooms to they don't split apart. Allow to stand at room temperature for 10 to 15 minutes before grilling. Meanwhile, make the sauce: In a small bowl, whisk the sauce ingredients. Grill the skewers over Direct High heat until the pork is barely pink in the center and the mushrooms are tender, 5 to 6 minutes, turning once. Spoon some sauce over the skewers. Serve warm.