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.