Spinach & Mushroom-Stuffed Pork Tenderloin with Cream Sauce

Want a fairly easy dinner with moist pork tenderloin?  Look no further, this is it!  This recipe is sooooo yummy, even without the sauce.  But oh, the sauce!  Provided you like shallots, that is...  I made Parmesan Hasselback Potatoes to go with it and they were really yummy as well (recipe will be posted tomorrow for those).

Original recipe:
http://www.finecooking.com/recipes/spinach-mushroom-stuffed-pork-tnderloin-sherry-cream-sauce.aspx

Ingredients:

5 T. extra virgin olive oil, divided
4 oz. shiitake mushroom caps (measured after stems removed), thinly sliced
kosher salt and coarse ground black pepper
5 oz. baby spinach
1 pork tenderloin, around 1 1/4 to 1 1/2 lbs.
1 T. fresh thyme leaves, chopped
1/4 c. freshly grated Parmigiano Reggiano
2 large shallots, minced
3/4 c. low-salt canned chicken broth
2 1/2 T. sherry vinegar
2 T. heavy cream (I think half-and-half could be subbed here)

Instructions:

1. Shape pork tenderloin: trim the loin of any silver skin and/or excess fat.  Butterfly the tenderloin by cutting a long slice lengthwise.  Cut almost all the way through the thickness, but not completely.  Spread open, cover with plastic wrap, and pound with meat mallet until around 1/4" thick.

2. Heat oven to 450°F.

3. Heat 2 T. of the olive oil in a heavy, ovenproof 12" skillet (I chose cast iron) over medium-high heat.  Add the mushrooms, sprinkle with 1/2 tsp. each of salt and pepper.  Cook until browned and tender, around 3 minutes.

4. Stir in the spinach, sprinkle with salt.  Cook, using tongs to toss well, until just wilted, about 2 minutes.  Transfer spinach mixture to a small colander and set skillet aside.

5. Rub the pork loin all over with 1 T. of the oil (I took this to mean both sides, but it may mean just one side).

6. Rub open side with half of the thyme and 1/2 tsp. each of salt and pepper.

7. Squeeze out any excess liquid from the spinach mixture.  Spread mixture over the pork loin, leaving a 2-inch border along one of the longer edges.

8. Sprinkle on the Parmigiano-Reggiano.

9. Starting with the long side that is covered with filling, roll the tenderloin toward the bare-border side to form a long cylinder.  Secure closed with 5 pieces of kitchen twine (or toothpicks, if no twine available).

10. Heat the remaining 2 T. of oil in the skillet over medium-high heat until shimmering hot.  Sear the pork on all 3 non-seam sides until well browned, about 6 minutes total.

11. Flip onto seam side, then transfer skillet to oven.  (I think I forgot to flip mine, so not sure if it was already on seam side or not when I put mine in oven.)  Bake for 10-15 minutes, until reaches internal temperature of 140°F.  Transfer meat to a platter and tent with aluminum foil to rest while you make the sauce.

12.  In same skillet, return to stove over medium-high heat.  Add shallots, sprinkle with 1/4 tsp. salt, and cook for about 2 minutes.

13. Add the chicken broth, sherry vinegar, and remaining 1 1/2 tsp. thyme.  Simmer until mixture reduces by a bit more than half, around 4 minutes.

14. Stir in the cream and season with salt and pepper to taste.

15. Slice up pork and serve with sauce.  Enjoy!!