Roasted Pork Tenderloin
Stuffed with Asparagus and Goat Cheese, Served on Baked Portobello Mushrooms
Stuffed with Asparagus and Goat Cheese, Served on Baked Portobello Mushrooms
Clean and trim the pork tenderloin. Using a butcher knife, make a tunnel through the loin and stuff it first with goat cheese, then with a steamed asparagus spear. Sear the loin in a hot skillet until golden.
Transfer to a baking tray and roast at 375°F for 15 minutes. Meanwhile, reduce the chicken demi-glace with the roasting juices.
Bake the Portobello mushroom wrapped in parchment with olive oil at 350°F for 10 minutes. Plate the mushroom, top with sliced pork tenderloin, and finish with the aux jus.
Calories: ~520 kcal | Protein: ~40g | Fat: ~30g | Carbs: ~10g | Fiber: ~3g | Sugar: ~2g | Sodium: ~550mg
Vignaioli del Morellino di Scansano 2020
Bright with red berry notes and a soft finish — perfect for the tender, rich flavors of the pork and goat cheese combination.
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