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Portobello Smothered Pork Tenderloin Stuffed W/Parmesan Broccoli

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

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

Ready In:
1hr 35mins
Serves:
Units:

ingredients

directions

  • Lay out butterflied pork tenderloin, inside up.
  • Cover one half of tenderloin with one layer of shaved Parmesan, overlapped.
  • Spread chopped broccoli over cheese and sprinkle with one smashed clove garlic.
  • Dot with butter or sprinkle over olive oil.
  • Sprinkle with salt and pepper to taste.
  • Cover all with another layer of shaved Parmesan.
  • Fold unfilled half over filled half and tie together a couple of times around the middle and once length wise, with kitchen string.
  • In a large fry pan, at medium hot heat, sear on all sides, set aside, in roaster.
  • Sauce: Add butter or oil to fry pan, scrape up bits and saute mushroom slices until lightly browned, about 5 minutes.
  • Add wine, cilantro, remaining smashed garlic and salt and pepper to taste.
  • Reduce heat and simmer about 5 minutes until slightly thickened.
  • Pour a quarter of the sauce over the roast.
  • Preheat oven to 400°F, cook roast uncovered for about 45 minutes.
  • Pour remaining mushroom sauce over roast and return to oven for 10 to 15 minutes.
  • 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.
  • Garnish with sprigs of cilantro.
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RECIPE MADE WITH LOVE BY

@Derf2440
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@Derf2440
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"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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  1. mermaid1957
    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.
    Reply
  2. The Flying Chef
    Portobello Smothered Pork Tenderloin Stuffed W/Parmesan Broccoli Created by The Flying Chef
    Reply
  3. The Flying Chef
    Portobello Smothered Pork Tenderloin Stuffed W/Parmesan Broccoli Created by The Flying Chef
    Reply
  4. The Flying Chef
    My hubby loved this recipe, I thought it was excellent my only criticism would be I thought it could have done with having a little more liquid left after cooking to pour over pork. But apart from that the flavour was awesome the pork tender and definitely one I will be making again just with extra wine next time. I did add 2 cloves of garlic to the mushrooms instead of the 1, but this is just because I absolutely love garlic. I served mine with twice baked parsnip mash and took your advise and did apricot glazed carrots as the veg absolutely delicious. Thanks for posting.
    Reply
  5. RDH2032
    Fabulous!!!! It stayed tender and tasted delicious! Plus, it was easy to make.
    Reply
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