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    You are in: Home / Recipes / Portobello Smothered Pork Tenderloin Stuffed W/Parmesan Broccoli Recipe
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    Portobello Smothered Pork Tenderloin Stuffed W/Parmesan Broccoli

    Portobello Smothered Pork Tenderloin Stuffed W/Parmesan Broccoli. Photo by The Flying Chef

    1/2 Photos of Portobello Smothered Pork Tenderloin Stuffed W/Parmesan Broccoli

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    Derf's Note:

    Posted for "Ready Set Cook" challenge. This is delicious, serve with baked potatoes, sour cream and chives and apricot glazed carrots.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Lay out butterflied pork tenderloin, inside up.
    2. 2
      Cover one half of tenderloin with one layer of shaved Parmesan, overlapped.
    3. 3
      Spread chopped broccoli over cheese and sprinkle with one smashed clove garlic.
    4. 4
      Dot with butter or sprinkle over olive oil.
    5. 5
      Sprinkle with salt and pepper to taste.
    6. 6
      Cover all with another layer of shaved Parmesan.
    7. 7
      Fold unfilled half over filled half and tie together a couple of times around the middle and once length wise, with kitchen string.
    8. 8
      In a large fry pan, at medium hot heat, sear on all sides, set aside, in roaster.
    9. 9
      Sauce: Add butter or oil to fry pan, scrape up bits and saute mushroom slices until lightly browned, about 5 minutes.
    10. 10
      Add wine, cilantro, remaining smashed garlic and salt and pepper to taste.
    11. 11
      Reduce heat and simmer about 5 minutes until slightly thickened.
    12. 12
      Pour a quarter of the sauce over the roast.
    13. 13
      Preheat oven to 400°F, cook roast uncovered for about 45 minutes.
    14. 14
      Pour remaining mushroom sauce over roast and return to oven for 10 to 15 minutes.
    15. 15
      Remove tenderloin to platter, let stand for 10 minutes, then carve into half inch slices and spoon all mushroom sauce from roaster over roast slices.
    16. 16
      Garnish with sprigs of cilantro.

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    Ratings & Reviews:

    • on June 29, 2002

      55

      Well Dorothy, you haven't let me down with any of your recipes and this one is no exception, Lovely blend of flavors, moist meat and all round excellent recipe. I followed the ingredients to a T and also the steps, For this recipe I think it is very important to follow the steps exactly. Nice work Dorothy & good luck in the contest.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2002

      55

      Oh my God Dorothy Parks this was sooo good! The tenderloin stayed nice and tender, and I loved the addition of parmessan slices, not shredded! This is definately a meal that you can serve to guests for a fancy dinner party! Just loved that the shaved cheese "melted" over the broccoli! You have definately come up with a winner!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2009

      15

      I was all set to love this dish based on the description and the reviews, but I'm sorry to say that it fell flat. I followed the directions to the letter and was disappointed in the outcome. The cilantro,which I LOVE, was lost in the rest of the sauce. I didn't get the creamy results from the parmesan cheese either. I will try my own variation the next time I make a pork tenderloin.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Portobello Smothered Pork Tenderloin Stuffed W/Parmesan Broccoli

    Serving Size: 1 (346 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 461.3
     
    Calories from Fat 179
    38%
    Total Fat 19.9 g
    30%
    Saturated Fat 10.1 g
    50%
    Cholesterol 148.3 mg
    49%
    Sodium 602.7 mg
    25%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 3.0 g
    12%
    Sugars 6.2 g
    24%
    Protein 52.7 g
    105%

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