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1 each pork tenderloin
1 each jumbo asparagus
2 ounces of goat cheese
sea salt and black peppe
1 glass of brandy
1 spoon of Dijon mustard
1 each large Portobello Mushrooms
1 spoon of chicken Demi-Glaze

Asparagus and goat cheese stuffed roasted pork tenderloin aux jus, on baked Portobello mushrooms


Clean and trimmed the excess fat from the pork loin, with a butcher knife make a whole all through the loin, filled first with the goat cheese and then place inside the previously steamed asparagus,seared the loin over a high heat skillet to get the color and the nice gold crust, place in a small iron tray and roasted for about 15 minutes, remove it from the oven then reduce the chicken Demi-glace with the juices of pork cooking time. Place the large Portobello mushrooms wrapped in "Carta Fata" with a touch of oil and bake it at 350 degree for ten minutes until tender, remove it from the baking foil, arrange in the middle of the plate the seasoned cooked Portobello mushrooms topped with cut in half the piece of goat cheese and jumbo asparagus filled roast pork tenderloin and basted with the reduction aux jus sauce on it.

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