Portobello Smothered Pork Tenderloin Stuffed W/Parmesan Broccoli
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
- 1 1⁄2 - 2 1⁄2 lbs pork tenderloin, butterflied
- 2 lbs portabella mushrooms, sliced
- 1 tablespoon butter or 1 tablespoon olive oil
- 1⁄2 cup white wine
- 1⁄4 cup fresh cilantro leaves, chopped
- 2 garlic cloves, smashed, divided
- salt and pepper
- 1⁄2 lb broccoli floret, chopped
- 1⁄4 lb parmesan cheese, shaved about 1/8 inch thick
- 2 teaspoons butter or 2 teaspoons olive oil
- 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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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
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
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