Best 2 Smothered Pork Tenderloin Recipes

PORK TENDERLOIN SMOTHERED IN CABBAGE

Steps:

• Preheat oven to 350 degrees.
• Trim outer leaves of the cabbage; core and cut into 1 inch thick shreds.
• Blanche in boiling salted water for 5 minutes.
• Drain and rinse under cold water to cool.
• In a small bowl, combine flour, paprika, salt and pepper.
• Remove 2 tablespoons of the flour mixture and set aside.
• Dust the tenderloin in the remaining flour.
• In a deep casserole or Dutch oven, heat 1 tablespoon each butter and oil.
• Add pork and turn to brown on all sides over medium-high heat, 5 to 7 minutes.
• Remove meat and set aside.
• Add onion and blanched cabbage to the casserole.
• Cook uncovered over medium heat, stirring occasionally until softened, about 8 minutes.
• In a small saucepan, heat remaining 2 tablespoons butter with reserved flour mixture; stir with a whisk over low heat until mixture is golden brown.
• Add wine and milk, continuously stirring until a smooth sauce forms.
• Add horseradish, mustard and cayenne.
• Stir sauce into cabbage mixture.
• Nestle the tenderloin into the cabbage so that it is completely covered.
• Cover the casserole and bake for 25 to 30 minutes, or until pork remains slightly pink in the center.
• Carve the meat into medallions.
• Make a bed of cabbage on each of 4 dinner plates and portion the pork atop the cabbage.
• If desired, serve steamed new potatoes on the same plate.
• Drink dry riesling or a lightly chilled pinot noir wine as the perfect accompaniment.

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.