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Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce

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Serves 4

  • 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

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.

Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce Recipe

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.

Drink Suggestions

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

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 390; Fat (g): fat g 25; Fat Calories (kcal): 220; Saturated Fat (g): sat fat g 6; Protein (g): protein g 31; Monounsaturated Fat (g): 15; Carbohydrates (g): carbs g 11; Polyunsaturated Fat (g): 2.5; Sodium (mg): sodium mg 540; Cholesterol (mg): cholesterol mg 90; Fiber (g): fiber g 3;

Photo: Scott Phillips

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.

This was absolutely gorgeous! Loved it to bits and didn't change a thing!

Absolutely AMAZING! The cheese and the cream sauce give this an awesome richness. It quite literally tastes like it took hours to make. Just make sure that you get the pork pounded flat enough to be able to roll it all up. So far, I've been recommending this to everyone I meet!

A definite recipe for company. Everyone raved about it! I had a large dinner party so dared to prepare rolls early in the day, and kept them well-covered in refrigerator. Perfect!

Wow - this looked so pretty and it was delicious. It is special enough to serve at a dinner party.

I thought the flavor was fabulous. I need to practice my butterflying techniques, though. I created more of a crevasse than a flat surface, and I cut all the way through at one point. I just stuffed it and tied it up tight and it was all good.

We tried this recipe last night and it was excellent. It was definitely worth the wait and the effort it took to prepare. If I could give one bit of advice, pre-prep for this dish. Had I been more prepared and had all the ingredients diced and portioned out it would've cut down the time it took me to pull this together. My family raved about it when I did finally put it on the table. Give it a try, it won't disappoint.

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