Portobello Smothered Pork Tenderloin Stuffed W Parmesan Broccoli
Elevate your dinner table with this Portobello Smothered Pork Tenderloin Stuffed with Parmesan Broccoli, a gourmet yet approachable dish bursting with flavor. Juicy pork tenderloin is butterflied and rolled around a rich, cheesy filling of Parmesan-infused broccoli and creamy garlic, then roasted to tender perfection. Each slice of the tenderloin is smothered in a luscious Portobello mushroom sauce, made with sautéed mushrooms, fresh thyme, and a touch of cream for an indulgently velvety finish. Perfect for a cozy weeknight dinner or a special occasion, this dish pairs well with roasted vegetables or a crisp green salad. With its combination of savory stuffing, succulent pork, and creamy topping, each bite is a harmonious blend of textures and flavors.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 cup Broccoli florets
- 0.5 cup Grated Parmesan cheese
- 3 tbsp Cream cheese (softened)
- 3 cloves Garlic (minced)
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Portobello mushrooms (sliced)
- 2 tbsp Unsalted butter
- 0.5 cup Chicken broth
- 0.5 cup Heavy cream
- 1 tsp Fresh thyme leaves
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully slice the pork tenderloin lengthwise, cutting about three-quarters of the way through, and open it up like a book. Cover with plastic wrap and gently pound the meat to an even thickness of about 1/2 inch.
In a food processor, pulse the broccoli florets until finely chopped. Transfer to a mixing bowl and combine with Parmesan cheese, cream cheese, one clove of minced garlic, 1/4 teaspoon of salt, and a pinch of black pepper. Mix until well combined.
Spread the broccoli-Parmesan mixture evenly over the opened pork tenderloin. Roll the tenderloin tightly from one long end to the other, and secure with kitchen twine or toothpicks. Season the outside with the remaining salt and black pepper.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side. Remove the skillet from heat and transfer it to the preheated oven. Roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let rest for 10 minutes.
While the pork is roasting, heat the remaining olive oil and butter in a large pan over medium heat. Add the sliced Portobello mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
Add the remaining garlic and thyme to the pan with the mushrooms. Stir and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the liquid by half, about 4-5 minutes.
Stir in the heavy cream and simmer until the sauce thickens, about 3-4 minutes. Adjust seasoning with more salt and pepper to taste.
Slice the rested pork tenderloin into thick slices and serve topped with the creamy Portobello mushroom sauce.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 5096 mg | 222% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.0 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 594 mg | 46% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3372 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
