Portobello Smothered Pork Tenderloin Stuffed W/Parmesan Broccoli

Recipe by Derf2440
READY IN: 1hr 35mins




  • 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.