Shiitake and Spinach-Stuffed Pork Tenderloin

Name: Shiitake and Spinach-Stuffed Pork Tenderloin
Yield: 6 servings
Ingredients: 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

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

Yields 6 servings

shiitake and spinach stuffed pork tenderloin

Ingredients

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

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Preparation

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.