Stuffed tenderloins are a great alternative to a large roast for a smaller gathering. Cream replaces traditional pan drippings to make an elegant sauce.
- Prep: 20 min
- Cooking: 40 min
- 2 tbsp (30 mL) butter
- 1 onion finely chopped
- 2 cloves garlic minced
- 1/2 tsp (2 mL) dried thyme
- 2 cups (500 mL) finely chopped shiitake or other mushrooms
- 1/3 cup (80 mL) dry sherry or 3 tbsp (45 mL) wine or sherry vinegar
- 2 cups (500 mL) baby spinach
- 1 1/2 cups (375 mL) 35 % cream
- 1 cup (250 mL) coarse fresh bread crumbs
- Salt and pepper to taste
- 2 pork tenderloins trimmed and butterflied
In a large skillet, melt half of the butter over medium-high heat. Add onion, garlic and thyme; sauté, stirring, for 3 min or until softened. Transfer half to a bowl; set aside.
Add mushrooms to skillet; cook, stirring, for about 5 min or until mushrooms are golden. Deglaze with 2 tbsp (30 mL) of the sherry (or 1 tbsp/15 mL vinegar) and boil, scraping skillet. Stir in spinach just until wilted. Transfer to a bowl; stir in 1/4 cup (60 mL) of the cream and the bread crumbs. Season with salt and pepper. Let cool.
Preheat oven to 375 °F (190 °C). Working with one tenderloin at a time, press flat and pound as necessary to make even thickness. Spread evenly with half of stuffing. Starting at one long side, roll up tenderloin, jelly-roll style to enclose filling; tie or secure with skewers. Sprinkle with salt and pepper.
In clean skillet, melt remaining butter over medium-high heat; sauté each tenderloin on all sides. Transfer to a shallow roasting pan, seam side down, and roast in oven for about 25 min or until just a hint of pink remains in pork. Tent with foil; let rest for 5 min.
Meanwhile, add reserved onion mixture to skillet over medium heat; cook, stirring, for 3 min or until browned. Add remaining cream and sherry. Boil gently, stirring often, for about 5 min or until reduced and thickened. Season with salt and pepper; keep warm.
Using a serrated knife, slice pork on the diagonal into thick slices and serve with sauce.
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Top 5 Nutrients
|Calcium:||8 % / 86 mg|
|Thiamin:||71 % / 0.9 mg|
|Niacin:||49 % / 11 mg|
|Vitamin A:||41 % / 406 mcg|
|Zinc:||34 % / 3 mg|