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Recipe

Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce

Scott Phillips

Servings: 4

Ingredients

  • 5 Tbs. extra-virgin olive oil
  • 3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
  • Kosher salt and freshly ground black pepper
  • 6 oz. baby spinach (5 lightly packed cups)
  • 1 large pork tenderloin (about 1-1/4 lb.)
  • 1 Tbs. lightly chopped fresh thyme leaves
  • 1/4 cup freshly grated Parmigiano Reggiano
  • 2 large shallots, finely diced (1/2 cup)
  • 3/4 cup low-salt canned chicken broth
  • 2-1/2 Tbs. sherry vinegar
  • 2 Tbs. heavy cream

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 390
      Fat Calories (kcal): 220
      Fat (g): 25
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 15
      Cholesterol (mg): 90
      Sodium (mg): 540
      Carbohydrates (g): 11
      Fiber (g): 3
      Protein (g): 31

Preparation

  • Set a rack in the center of the oven and heat the oven to 450°F. Heat 2 Tbs. of the oil in a heavy, ovenproof 12-inch skillet over medium-high heat until shimmering hot. Add the mushrooms, sprinkle with 1/2 tsp. each of salt and pepper, and cook, stirring, until browned and tender, about 3 minutes. Stir in the spinach, sprinkle with salt, and cook, tossing well with tongs, until just wilted, about 2 minutes. Transfer the spinach mixture to a colander and set the skillet aside.
  • Trim the pork of any silverskin or excess fat. Butterfly the tenderloin by making a horizontal slice lengthwise through the tenderloin almost all the way to the other side. Open the meat flat, like a book. Cover with plastic wrap, and using a meat mallet, a small, heavy skillet, or the heel of your hand, lightly pound the pork so that it’s 1/4 inch thick. Rub the pork all over with 1 Tbs. of the oil, half of the thyme, and about 1/2 tsp. each of salt and pepper.

  • Squeeze any excess liquid from the spinach and mushrooms. Spread over the pork, leaving bare a 2-inch border along one long edge. Sprinkle on the Parmigiano. Starting with the long side that’s covered with filling, roll the stuffed tenderloin toward the bare-border side so that it forms a cylinder, and secure it with four or five toothpicks or kitchen twine.
  • Wipe the skillet clean if necessary. Heat the remaining 2 Tbs. oil in the skillet over medium-high heat until shimmering hot. Sear the pork on all three non-seam sides until well browned, about 6 minutes total. Flip onto the seam side, then transfer the skillet to the oven. Cook until an instant-read thermometer inserted into the thickest part of the roast registers 140ºF, 10 to 15 minutes.
  • Transfer the meat to a clean cutting board, tent with aluminum foil, and let rest for 10 minutes. Meanwhile, return the skillet to the stove over medium-high heat (be careful; the skillet’s handle will be hot). Add the shallots, season with 1/4 teaspoon salt, and cook, stirring, until the shallots soften and brown, about 2 minutes. Add the chicken broth, sherry vinegar, and the remaining 1-1/2 teaspoons thyme, and simmer briskly until the mixture reduces by a bit more than half, about 4 minutes. Stir in the cream and season with salt and pepper to taste.
  • Slice the pork into 1/2-inch-thick slices (a serrated blade works well) and serve with the sauce.

The robust flavors of a Grenache blend from southern France would be delicious with the creamy sauce and earthy filling.

Reviews

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Reviews

  • trionaceile | 02/28/2015

    OMG......just wonderful.....soooo rich n creamy....and easy to do too and will enable you to entertain while cooking!!!!

  • ggt123 | 12/06/2013

    This was excellent. With only two of us, there will be enough for a second meal. The only change I would make next time would be to double the sherry cream sauce. It was so good we almost finished it tonight, so will make more for the leftovers.

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