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.
Provided by Derf2440
Categories Pork
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
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 STUFFED WITH BROCCOLI RABE
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare the broccoli rabe by discarding coarse leaves, trim the stems by 1/2 inch, rinse and set aside. Bring water to boil, cook broccoli rabe for 2 minutes and drain. In a frying pan, heat oil, garlic, salt and hot pepper, add broccoli rabe and cook for 2 to 3 minutes. Allow rabe to cool, and cut into 1-inch pieces.
- Begin to butterfly the pork tenderloin evenly. Lay flat on clean surface and top with 3 slices of prosciutto, then add chopped broccoli rabe. Start to roll the tenderloin from the bottom. Tie with 14-inches of butcher string making a knot.
- Grill on covered barbecue for approximately 25 to 35 minutes on medium to high flame. Drizzle with white wine and cook for additional 2 minutes. Turn occasionally to cook evenly.
BRANDY MARINATED PORK TENDERLOIN STUFFED WITH RICE AND APRICOTS
I came up with this because it was raining and decided to use my flavour wave machine. I'm sure it would work on the bbq as well. you could use and dried fruit (if it is really dry soak it first
Provided by Chef at Heart
Categories Pork
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- combine oj, alcohol of your choice (pepper is optional. I did not use salt so it is up to you.
- Add cinnamon (I probably used more than a tbsp but most people would prefer to make the marinade and decide for themselves.
- For stuffing combine the following.
- Combine apple juice with rice and diced appricots (raisons or any dried fruit would work as well and cook according to directions for rice.
- it actually cooks a lot faster than normal due to the quantity, so check it after 10 minutes, or double it for left overs and use the recipe directions on your rice container.
- Butterfly pork and add stuffing. Tie with cooking string, and wrap in tin foil if you wish. It just makes less of a mess and it is still browned.
- Put in flavour wave machine setting 400 degrees.I stuffed mine really full so it took 40 minutes double the 20 minites they say for pork, but I stuffed it so that would take longer, as well I opened it up a couple of times because I did not have a recipe (since I just used what I had around.
- I would suggest checking it after 20 minute since depending on the amount of stuffing and where you placed the rack (I used the 4" which cooks more slowly.
- Let rest for 5 to q0 minutes with foii removed.
- I served brocolli with sesame seeds on the side.
QUICK PORK TENDERLOIN PARMESAN
Make and share this Quick Pork Tenderloin Parmesan recipe from Food.com.
Provided by Lavender Lynn
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut tenderloin crosswise into 8 slices, about 1 inch thick.
- Flatten each slice to 1/2 inch thickness.
- Combine crumbs, cheese, salt, and pepper.
- Dredge pork slices to coat.
- Add oil to a large heavy skillet and pan fry meat slowly with onion and garlic about 8 minutes.
- If meat is done first, remove it to a plate and keep warm and continue to cook the onion and garlic until softened.
PORTOBELLO SANDWICHES
Quick, juicy burgers. My friends and I eat them at least once a week!
Provided by CHOLLE
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on broiler, and adjust rack so it is as close to heat source as possible.
- In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
- Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
- Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
- In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.
Nutrition Facts : Calories 445.1 calories, Carbohydrate 31.4 g, Cholesterol 5.2 mg, Fat 33.4 g, Fiber 3.5 g, Protein 7.8 g, SaturatedFat 5 g, Sodium 426 mg, Sugar 7.3 g
PORK AND PORTOBELLO BURGERS
This is a new-age version of a veggie burger (as in half and half, not a burger made from vegetables and grain), which you might also think of as a stuffed mushroom. It's terrific, hearty, unusual and really cool: a portobello filled with sausage meat and grilled. In this instance, a broiler will work, as will a skillet.
Provided by Mark Bittman
Categories easy, quick, burgers, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill; the heat should be medium-high and the rack about 4 inches from the heat.
- Combine the ground pork, garlic, rosemary and a sprinkle of salt and pepper. Use a spoon to lightly scrape away the gills of the mushrooms and hollow them slightly. Drizzle the mushrooms (inside and out) with olive oil and sprinkle with salt and pepper. Press 1/4 of the mixture into each of the hollow sides of the mushrooms; you want the meat to spread all the way across the width of the mushrooms. They should look like burgers.
- Grill the burgers, meat side down, until the pork is well browned, 4 to 6 minutes. Flip and cook until the top side of the mushrooms are browned and the mushrooms are tender, another 6 to 8 minutes. If you like, use an instant-read thermometer to check the interior temperature of the pork, which should be a minimum of 145 degrees.
- Serve the burgers on buns (toasted, if you like) with any fixings you like.
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