- 2 pork tenderloins (about 1 pound each)
- 24 small cremini mushrooms
- ¼ cup plus 3 tablespoons extra-virgin olive oil (divided)
- 1¼ teaspoons kosher salt (divided)
- 1 teaspoon dried thyme
- 1 teaspoon celery salt
- ¼ teaspoon freshly ground pepper
- ¼ cup finely chopped green onions
- ¼ cup finely chopped fresh basil
- 1 tablespoon white wine vinegar
- ½ teaspoon minced garlic
Trim excess fat and silver from the tenderloins. Cut each tenderloin in half, lengthwise, then cut each half into pieces about 1½ inches long. Trim stem end from each mushroom.
In a large bowl, whisk ¼ cup oil, 1 teaspoon salt, the thyme, celery salt, and pepper. Add pork and mushrooms and toss to evenly coat them.
Thread pork and mushrooms onto skewers, alternating them and being careful to push skewers slowly through sides of mushrooms so they don't split apart.
Allow to stand at room temperature 10 - 15 minutes before grilling.
Meanwhile, in small bowl, make sauce by whisking together green onions, basil, remaining 3 tablespoons olive oil, vinegar, garlic, salt, and pepper.
Grill skewers over direct high heat until pork is barely pink in center and mushrooms are tender, 5 - 6 minutes, turning once.
Spoon some sauce over skewers.
Serve warm. Makes 4 to 6 servings.