Mushroom and Spinach-Stuffed Pork Tenderloin with Sherry Cream Sauce is honestly one of my favorite dishes to cook using the ever tender Pork Tenderloin. On one of my infamous days off, I defrosted a tenderloin from my freezer. Hence, Mushroom and Spinach-Stuffed Pork Tenderloin with Sherry Cream Sauce was born. Pork so succulent and juicy, the meat melts in your month, stuffed with mushrooms, spinach, fresh thyme, and the nutty, rich flavor of Parmigiano Reggiano, served with a decadent cream sauce drizzled over the meat. This is an easy recipe and one you’ll cook time after time. Try it…you’ll love it.
Mushroom & Spinach-Stuffed Pork Tenderloin with Sherry Cream Sauce
4-5 T. olive oil
8 oz. pkg. baby Bella mushrooms, stemmed and thinly sliced
Salt and black pepper
6 oz. pkg. baby spinach
1 large pork tenderloin (1 ¼-1 ½ lbs.)
1 T. fresh thyme leaves, lightly chopped
¼ cup grated Parmesan cheese (preferably Parmigiano Reggiano)
½ cup shallot, finely chopped (2 large)
1 cup low-salt chicken broth
3 T. sherry vinegar
3 T. whipping cream
Place oven rack in center of oven and preheat oven to 450 degrees. In a 12-inch ovenproof skillet, heat 2 T. olive oil over medium-high heat until hot. Add mushrooms and sprinkle with ½ t. salt and pepper. Cook, stirring, about 3 minutes. Add spinach, sprinkle with salt and cook until wilted, about 2 minutes. Place spinach mixture in colander to drain; set skillet aside.
Remove any silver skin and excess fat from tenderloin. Butterfly tenderloin, slicing horizontal lengthwise almost all the way to other side. Open tenderloin flat, like a book. Cover tenderloin with plastic wrap and using meat mallet or small heavy skillet, lightly pound meat until ¼ inch thick. Rub pork with 1 T. olive oil, ½ of the thyme, ½ t. salt and ½ t. black pepper.
Remove spinach and mushrooms from colander, squeezing out any excess liquid. Spread mixture over pork along one side, leaving 1 inch border bare. Sprinkle Parmesan cheese onto spinach mixture. Starting with filling side, roll pork relatively tight toward bare edge until you have formed a log. Secure pork closed with kitchen twine or toothpicks.
Heat remaining 1-2 T. olive oil over medium-high heat until hot. Sear pork on all sides except seamed side until well browned, about 5–6 minutes. Sear seam side last, transfer skillet to oven. Roast until instant-read thermometer inserted in thickest part of pork reads 140 degrees, about 10–15 minutes.
Remove pork from oven; cover loosely with aluminum foil and let rest for 10 minutes. While tenderloin is resting, reheat skillet over medium-high heat. Add shallots with ¼ t. salt, cook until shallots are soft and turning brown, about 2 minutes. Add chicken broth, sherry vinegar, and remaining thyme. Simmer briskly, reducing liquid by half, about 3-4 minutes. Stir in cream; season with salt and pepper to taste.
Slice pork into ½ inch slices and serve with sauce.
Heavenly robust flavor! Enjoy!
Be First to Comment