Wow! I love pork tenderloin and this one is stuffed and served with an incredible yet elegant gravy. Read on!
- 2 tbsp. butter, divided
- 1 finely chopped onion
- 2 garlic cloves, minced
- pinch of dried thyme
- 2 cups shitake or white mushrooms, finely chopped
- 1/3 cup dry sherry, divided
- 2 cups chopped, fresh spinach
- 1 1/2 cups whipping cream
- 1 cup panko bread crumbs
- salt and pepper to taste
- 2 pork tenderloins, trimmed and butterflied
In a large skillet, , melt half the butter on a medium heat. Add the onion, garlic and thyme; cook, stirring for about 3 minutes until softened. Transfer half to a bowl and set aside.
Add the mushrooms to the skillet and cook for about 5 minutes until the mushrooms are browned. Add 2 tbsp. sherry (or you can use 1 tbsp. sherry vinegar) and boil, scraping the pan. Stir in the spinach until just wilted and transfer to a bowl, stir in 1/4 cup of the cream and bread crumbs. Lightly season with salt and pepper.
Preheat oven to 375 degrees. Working with one tenderloin at a time, press flat and pound until all is of equal thickness. Spread evenly with one half of the dressing. and using one long side, roll up (like a jelly roll) and tie up with twine to secure. Repeat with the second tenderloin. Season with salt and pepper.
In a clean skillet, brown the tenderloins on all sides. Place in a shallow baking dish, seam side down, and bake for about 25 minutes until there is only a hint of pink remains in the pork. Remove from the oven and let rest for 5 minutes, tented with tin foil.
Add the reserved onion mixture to the skillet to cook for about 3 minutes or until browned. Add the remaining cream and sherry. Boil gently for about 5 minutes until reduced and thickened. Keep warm. Using a serrated knife, cut into thick slices on the diagonal and serve with sauce over.
