Best 6 Portobello Smothered Pork Tenderloin Stuffed Wparmesan Broccoli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary masterpiece that combines the rich flavors of pork tenderloin, portobello mushrooms, Parmesan cheese, and broccoli. This delectable dish, known as "Portobello Smothered Pork Tenderloin Stuffed with Parmesan Broccoli," is a symphony of textures and tastes that will tantalize your palate. The tender pork tenderloin is lovingly stuffed with a savory mixture of Parmesan cheese, broccoli, and a hint of garlic, creating a burst of flavor in every bite. Nestled atop the tenderloin is a generous helping of portobello mushrooms, sautéed to perfection and infused with a hint of herbs, adding an earthy and umami-rich dimension to the dish.

Accompanying the main course are two additional recipes that elevate the dining experience. "Garlic Mashed Cauliflower" offers a creamy and flavorful alternative to traditional mashed potatoes, while "Roasted Parmesan Asparagus" adds a vibrant green hue and a slightly bitter note to balance the richness of the pork and mushrooms. Each recipe is carefully crafted to complement the main course, resulting in a harmonious and unforgettable meal.

Check out the recipes below so you can choose the best recipe for yourself!

PORK TENDERLOIN STUFFED WITH BROCCOLI RABE



Pork Tenderloin Stuffed with Broccoli Rabe image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 8

1 pound fresh broccoli rabe
1/4 cup extra virgin olive oil
3 cloves garlic, finely chopped
1/4 teaspoon salt
1 dry red hot pepper, crushed
1 1/2 pounds pork tenderloin
3 slices prosciutto
1/2 cup white wine

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.

PORTOBELLO SMOTHERED PORK TENDERLOIN STUFFED W/PARMESAN BROCCOLI



Portobello Smothered Pork Tenderloin Stuffed W/Parmesan Broccoli image

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

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

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



Pork Tenderloin with Portobello Mushroom and Sweet Potato Pancakes image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 22

2 medium to large sweet potatoes, peeled and shredded
1 egg
1/4 cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
4 to 5 tablespoons vegetable oil
4 tablespoons vegetable oil
4 portobello mushroom caps, wiped clean
1 pork tenderloin (about 1 pound)
Salt and pepper
4 tablespoons vegetable oil
1 pound (4 sticks) salted butter
6 egg yolks, room temperature
4 poached eggs, for plating
4 tablespoons vegetable oil
2 pounds baby spinach
1 pound roasted peppers, sliced
1 to 2 cloves garlic, chopped
Salt and pepper

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.

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.

Provided by ciaofraz

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 5

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil, or as needed
10 white mushrooms, minced
1 shallot, minced
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon dried sage
½ teaspoon ground black pepper
¼ teaspoon salt
¼ cup chopped fresh parsley
2 cups fresh spinach
1 teaspoon Dijon mustard
1 (2 pound) pork tenderloin, butterflied and pounded flat
4 slices prosciutto
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
  • Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
  • Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g

PORK AND PORTOBELLO BURGERS



Pork and Portobello Burgers image

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

1 pound ground pork
1 tablespoon minced garlic
1 teaspoon minced fresh rosemary, fennel seed or parsley
Salt and ground black pepper
4 large portobello mushroom caps, stems removed
Olive oil
4 burger buns
Any burger fixings you like

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.

PORTOBELLO SANDWICHES



Portobello Sandwiches image

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

2 cloves garlic, minced
6 tablespoons olive oil
½ teaspoon dried thyme
2 tablespoons balsamic vinegar
salt and pepper to taste
4 large portobello mushroom caps
4 hamburger buns
1 tablespoon capers
¼ cup mayonnaise
1 tablespoon capers, drained
1 large tomato, sliced
4 leaves lettuce

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

Tips:

  • To ensure even cooking, use a meat thermometer to check that the internal temperature of the pork tenderloin reaches 145°F (63°C).
  • For a more flavorful dish, marinate the pork tenderloin overnight in a mixture of olive oil, garlic, herbs, and spices.
  • If you don't have a meat mallet, you can use a rolling pin to pound the pork tenderloin to an even thickness.
  • To prevent the pork tenderloin from drying out, cook it over medium heat and avoid overcooking.
  • For a crispy breadcrumb topping, use panko breadcrumbs instead of regular breadcrumbs.
  • Serve the pork tenderloin immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Portobello Smothered Pork Tenderloin Stuffed with Parmesan Broccoli is a delicious and impressive dish that is perfect for a special occasion. The pork tenderloin is juicy and flavorful, the portobello mushrooms add a rich and earthy flavor, and the parmesan broccoli stuffing is creamy and cheesy. This dish is sure to be a hit with your family and friends.

Related Topics