Tag-Archive for » broccoli «
Here is another pork recipe by a recipezaar member that I tried last night. My hubby found it delicious, I thought it could have done with a little more liquid left after cooking to pour over pork.
The overall flavour was very good and it all worked really well together the pork came out very tender. I will definitely be making again but I think next time I will add a little more wine and perhaps some water.
I also only cooked at 190c instead of 200c and for less time, this is because I had a pork tenderloin of far less weight as it was only for 2. I served mine with twice baked parsnip mash and apricot glazed carrots. If you enjoyed this recipe or would like to see other recipes by this chef click http://www.recipezaar.com/32187
Ingredients
1 1/2-2 1/2 lbs pork tenderloins, butterflied 
2 lbs portabella mushrooms, sliced
1 tablespoon butter or olive oil
1/2 cup white wine
1/4 cup fresh cilantro leaves, chopped
2 cloves garlic, smashed,divided
salt and pepper
1/2 lb broccoli florets, chopped
1/4 lb Parmesan cheese, shaved about 1/8 inch thick
2 teaspoons butter or olive oil
Method
1. Lay out butterflied pork tenderloin, inside up. Cover one half of tenderloin with one layer of shaved Parmesan, overlapped.
2. Spread chopped broccoli over cheese and sprinkle with one smashed clove garlic.
3. Dot with butter or sprinkle over olive oil.
4. Sprinkle with salt and pepper to taste.
5. Cover all with another layer of shaved Parmesan.
6. Fold unfilled half over filled half and tie together a couple of times around the middle and once length wise, with kitchen string.
7. In a large fry pan, at medium hot heat, sear on all sides, set aside, in roaster.
Sauce
1. Add butter or oil to fry pan, scrape up bits and saute mushroom slices until lightly browned, about 5 minutes.
2. Add wine, cilantro, remaining smashed garlic and salt and pepper to taste.
3. Reduce heat and simmer about 5 minutes until slightly thickened.
4. Pour a quarter of the sauce over the roast.
5. Preheat oven to 400f degrees, cook roast uncovered for about 45 minutes.
6. Pour remaining mushroom sauce over roast and return to oven for 10 to 15 minutes.
7. 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.
All photo’s taken by me unless otherwise stated.
My husband was the one who told me I should think about starting a blog. I love cooking and experimenting with food and I thought I could share some of these recipes. I have only just started, so keep checking in for new posts and I will also start uploading pictures for the recipes, as I make them. I started trying different veg as mash to lower the carbs in our meals as opposed to potato. The carbs vary and some are higher than others. It also creates great alternatives to always having boring mash all the time. One of my son’s favourites is celeriac mash (celery root). Here are some I’ve tried.
Broccoli Mash
1kg Broccoli
4 cups chicken stock
2 cloves crushed garlic (I love garlic so I add more cloves)
1 tsp chicken stock powder
1/2 cup cream
knob of butter
1. Cut 12 flowerettes from Broccoli and save. chop the remaining broccoli with stems add to pan with stock and garlic, simmer covered, stirring occasionally, until broccoli is tender. Drain reserving a few tablespoons of liquid.
2. Blend or process chopped broccoli with reserved liquid and stock powder until smooth. Meanwhile boil or steam the remaining flowerettes until just tender. Return puree to pan add cream and butter and stir until heated through.
3. Serve topped with flowerettes.
Serves 4
Parsnip mash
6-7 good sized parsnips
20g butter
1/4 cup cream
3 tsp mild dijon mustard
milk for cooking
1. Peel and chop parsnips into small chunks. I tend to take a little of the core off as this is a little more bitter than the rest of the veg but it is not necessary. Put chopped parsnip in pan and cover with milk cook simmering until tender then drain.
2. Blend or process parsnip adding butter, mustard and cream until smooth. I have listed 1/4 cup of cream this can vary depending on size of parsnip used, so add more or less as needed. Also depending on what brand of mustard you use will depened on the quantaty you use. I buy a really good brand from france and it has a good flavour without being overpoweriing. Some dijons can be quite strong so if the brand you buy is strong I would recommend using less as this will overpower the yummy natural flavour of the parsnip.
Serves 4 large servings or 6 medium servings
