Ingredients
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1 1/2-2 1/2 lbs pork tenderloin, butterflied
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2 lbs portabella mushrooms, sliced
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1 tablespoon butter or 1 tablespoon olive oil
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1/2 cup white wine
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1/4 cup fresh cilantro leaves, chopped
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2 garlic cloves, smashed, divided
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salt and pepper
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1/4 lb parmesan cheese, shaved about 1/8 inch thick
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2 teaspoons butter or 2 teaspoons olive oil
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1/2 lb broccoli floret, chopped
Instructions
- 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.