Stuffed Pork Tenderloin with Spinach and Mushrooms Recipe

• 5 Tbsp extra-virgin olive oil
• 3.5 oz fresh shitake mushrooms thinly sliced (about 1.5 cups)
• 6 oz baby spinach (5 cups)
• 1 large pork tenderloin (about 1 1/4 pounds), trimmed of excess fat
• 1 Tbsp chopped fresh thyme leaves
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 large shallots, finely diced (1/2 cup) -- or small yellow onion
• 3/4 cup homemade or low-sodium chicken broth
• 2 1/2 Tbsp sherry vinegar
• 2 Tbsp heavy cream
• Kosher salt and freshly ground black pepper
• Kitchen twine

1. Preheat oven to 450F with rack in center.
2. Heat 2 Tbsp of the oil in a heavy, ovenproof 12 inch skillet over medium high until hot.
3. Add the mushrooms and sprinkle with approx.
4. 1/2 tsp of kosher salt and fresh pepper.
5. Stir, cooking until brown and tender, about 3-4 minutes.
6. Stir in the spinach, sprinkle with a bit more salt, and cook tossing until just wilted, about 2 mintues.
7. Transfer teh mixture to a colander or bowl and set aside.
8. Butterfly the tenderloin by making a horizontal slice lengthwise through the tenderloin almost all the way to the other side.
9. Open the meat flat like a book.
10. Cover with platic wrrap, and using a meat mallet, heavy skilled, or base of your hand, pound the pork so that it is no more than 1/4 inch thick.
11. (If you don't pound sufficiently flat, you won't get a beautiful spiral shape).
12. Rub the pork with 1 Tbsp oil, half the Thyme, and about 1/2 tsp each of salt and pepper.
13. Squeeze excess liquid from the spinach and mushrooms.
14. Spread over the pork, leaving a bare 2 inch border on one edge.
15. Sprinkle on the cheese.
16. Starting with the long side that has filling, roll the tenderloin toward the bare border side so that is forms a roll, and tie it closed by wrapping the kitchen twine around it, wrapping once every 2-3 inches.
17. Tie off the twine to keep it tight.
18. Heat the remaining 2 Tbsp oil in the skillet over med-high until hot.
19. Sear the pork on all non-seam sides until well browned, about 6 minutes.
20. Flip onto the seam side and transfer to the oven.
21. Roast about 10-15 minutes until thickest part of roast registers 140 F.
22. Transfer meat to a cutting board, cover with foil, and rest for 10 minutes.
23. Return skillet to stove over medium.
24. Add shallots and 1/4 tsp salt.
25. Stir until shallots are brown, about 2 min.
26. Add the broth, sherry vinegar, and remaining Thyme.
27. Simmer briskly until reduced in half...about 4 minutes.
28. Stir in the cream and season with salt and pepper to taste.
29. (If you want to cook the sauce while the tenderloin is in the oven, make sure to add the juices from the skillet to the sauce before serving).
30. Slice the pork in to 1/2 inch thick slices and serve wtih a spoonful of sauce.
31. The pork is delicious with or without the sauce, so you may want to make this optional and serve in a gravy dish.

extravirgin olive oil, fresh shitake mushrooms, baby spinach, pork tenderloin, thyme, freshly grated parmigianoreggiano, shallots, chicken broth, sherry vinegar, heavy cream, kosher salt, kitchen twine

Taken from cookeatshare.com/recipes/stuffed-pork-tenderloin-with-spinach-and-mushrooms-44687 (may not work)