Portobello Smothered Pork Tenderloin Stuffed Wparmesan Broccoli Recipes

PORTOBELLO-STUFFED PORK ROAST

Steps:

• In a small bowl, combine cherries and 1/2 cup wine. Let stand 5 minutes. Drain cherries, reserving wine; set side., Chop one mushroom. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from heat. Add bread crumbs, pecans, salt, pepper, 3 tablespoons balsamic vinegar, 1/2 cup cherries and chopped mushroom., Preheat oven to 350°. Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic. Spread stuffing mixture over meat., Roll up jelly-roll style, starting with a long side. Tie pork at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Slice remaining mushrooms; brush with 1 tablespoon vinegar. Arrange around pork., Bake 1 hour. In a small bowl, combine remaining vinegar and reserved wine; brush over pork. Bake 1 to 1-1/2 hours longer or until a thermometer reads 160°. Let stand 10 minutes before slicing., For sauce, in a small saucepan, combine wine, vinegar, broth, garlic and remaining cherries. Bring to a boil; cook until liquid is reduced by half. Stir in cream; simmer 5 minutes. Serve with pork and mushrooms.

PORTOBELLO SMOTHERED PORK TENDERLOIN STUFFED W/PARMESAN BROCCOLI

Steps:

• 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.

PORK TENDERLOIN WITH PORTOBELLO MUSHROOM AND SWEET POTATO PANCAKES

Steps:

• Sweet Potato Pancakes:
• Mix all ingredients, except oil, in a large bowl until just combined. Form mixture into 4 equal size patties, like small pancakes. Heat oil in a large skillet over medium heat. Add patties, in batches, to the hot oil and fry until firm and brown on both sides. Keep warm until ready to serve.
• Portobello Mushrooms:
• Heat oil in a large skillet over medium-high heat. When oil is hot, add mushroom caps and saute for 2 1/2 minutes on each side. Keep warm until ready to serve.
• Pork Tenderloin:
• Cut pork into 4 slices, each about 1 1/2-inches thick. Season slices with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. When oil is hot, add pork pieces to the pan and sear for about 2 1/2 minutes on each side, or until completely cooked through. Keep warm until ready to serve.
• Hollandaise Sauce:
• Melt butter in a saucepan over low heat until fully melted. Meanwhile, beat egg yolks in the bowl of an electric mixer on medium speed for 1 minute. Slowly add the melted butter to the yolks until fully incorporated. Keep warm until ready to serve.
• Spinach and Peppers:
• Heat oil in a large skillet over medium heat. When oil is hot, add spinach, peppers, and garlic to the pan and saute, stirring to wilt spinach, for about 2 minutes, or until spinach is wilted. Season with salt and pepper, to taste. Keep warm until ready to serve.
• To assemble:
• Place the sweet potato pancake in the center of the plate, place mushroom cap on top, and then the pork. Place the poached egg on top of the pork and drizzle with hollandaise sauce. Lastly, arrange the baby spinach and roasted peppers along the outer edge of the plate.