We really enjoyed this, loved the sauce with the pork. I made Pommes Anna and lightly sauteed asparagus along side with a salad of just radishes, green onions and tomato. I don't have a 12-inch skillet, so I used a large saute pan because it has more bottom surface than my 10-inch skillets and slightly curved the roll to fit. Work well, just took a little longer to reduce the liquid. Very yummy and as for serving 4, not here it didn't!
Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce
serves 4
5 tablespoons extra-virgin olive oil
3 1/2 ounces shiitake mushrooms, stemmed and thinly sliced (1 1/2 cups)
Kosher salt and freshly ground black pepper
6 ounces baby spinach (5 lightly packed cups)
1 large pork tenderloin (about 1 1/4 lbs)
1 tablespoon lightly chopped fresh thyme leaves
1/4 cup freshly grated Parmigiano Reggiano
2 large shallots, finely diced (1/2 cu)
3/4 cup low-salt canned chicken broth
2 1/2 tablespoons sherry vinegar
2 tablespoons heavy cream
Set a rack in the center of the oven and heat the oven to 450 degrees F. Heat 2 tablespoons of the oil in a heavy, ovenproof skillet over medium-high heat until shimmering hot. Add the mushrooms, sprinkle with 1/2 teaspoon each of salt and pepper, and cook, stirring until browned and tender, about 3 minutes. Stir in the spinach, sprinkle with salt and cook, tossing well with tongs, until just wilted, about 2 minutes. Transfer the spinach mixture to a colander and set the skillet aside.
Trim the pork of any silverskin or excess fat. Butterfly the tenderloin by making a horizontal slice lengthwise through the tenderloin almost al the way to the otehrr side Open the meat flat, like a book. Cover with plastic wrap and using a meat mallet, a small heavy skillet, or the heel of your hand, lightly pound the pork so that it's 1/4 inch think. Rub the pork all over with 1 tablespoon of the oil, half of the thyme, and about 1/2 teaspoon each of salt and pepper. Squeeze any excess liquid from the spinach and mushrooms. Spread over the pork, leaving bare a 2-inch border along one long edge. Sprinkle with the Parmigiano. Starting with the long side that's covered with filling, roll the stuffed tenderloin toward the bare-border side so that it forms a cylinder, and secure it with four or five toothpicks or kitchen twine.
Wipe the skillet clean if necessary. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat until shimmering hot. Sear the pork on all three non-seam sides until well browned, about 6 minutes total. Flip onto the same side, then transfer the skillet to the oven. Cook until an instant-read thermometer inserted into the thickest part of the roast registers 140 degrees F., 10-15 minutes.
Transfer the meat to a clean cutting board, tent with aluminum foil, and let rest for 10 minutes. Meanwhile, return the skillet to the stove over mediium-high heat (be careful; the skillet's handle will be hot). Add the shallots, season with 1/4 teaspoon salt, and cook, stirring, until the shallots soften and brown, about two minutes. Add the chicken broth, sherry vinegar, and the remaining 1 1/2 teaspoon thyme, and simmer briskly unit the mixture reduces by a bit more than half, about 4 minutes. Stir in the cream and season with salt and pepper to taste.
Slice the pork into 1/2-inch-thick slices (a serrated blade works well) and serve with the sauce.
Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce
serves 4
5 tablespoons extra-virgin olive oil
3 1/2 ounces shiitake mushrooms, stemmed and thinly sliced (1 1/2 cups)
Kosher salt and freshly ground black pepper
6 ounces baby spinach (5 lightly packed cups)
1 large pork tenderloin (about 1 1/4 lbs)
1 tablespoon lightly chopped fresh thyme leaves
1/4 cup freshly grated Parmigiano Reggiano
2 large shallots, finely diced (1/2 cu)
3/4 cup low-salt canned chicken broth
2 1/2 tablespoons sherry vinegar
2 tablespoons heavy cream
Set a rack in the center of the oven and heat the oven to 450 degrees F. Heat 2 tablespoons of the oil in a heavy, ovenproof skillet over medium-high heat until shimmering hot. Add the mushrooms, sprinkle with 1/2 teaspoon each of salt and pepper, and cook, stirring until browned and tender, about 3 minutes. Stir in the spinach, sprinkle with salt and cook, tossing well with tongs, until just wilted, about 2 minutes. Transfer the spinach mixture to a colander and set the skillet aside.
Trim the pork of any silverskin or excess fat. Butterfly the tenderloin by making a horizontal slice lengthwise through the tenderloin almost al the way to the otehrr side Open the meat flat, like a book. Cover with plastic wrap and using a meat mallet, a small heavy skillet, or the heel of your hand, lightly pound the pork so that it's 1/4 inch think. Rub the pork all over with 1 tablespoon of the oil, half of the thyme, and about 1/2 teaspoon each of salt and pepper. Squeeze any excess liquid from the spinach and mushrooms. Spread over the pork, leaving bare a 2-inch border along one long edge. Sprinkle with the Parmigiano. Starting with the long side that's covered with filling, roll the stuffed tenderloin toward the bare-border side so that it forms a cylinder, and secure it with four or five toothpicks or kitchen twine.
Wipe the skillet clean if necessary. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat until shimmering hot. Sear the pork on all three non-seam sides until well browned, about 6 minutes total. Flip onto the same side, then transfer the skillet to the oven. Cook until an instant-read thermometer inserted into the thickest part of the roast registers 140 degrees F., 10-15 minutes.
Transfer the meat to a clean cutting board, tent with aluminum foil, and let rest for 10 minutes. Meanwhile, return the skillet to the stove over mediium-high heat (be careful; the skillet's handle will be hot). Add the shallots, season with 1/4 teaspoon salt, and cook, stirring, until the shallots soften and brown, about two minutes. Add the chicken broth, sherry vinegar, and the remaining 1 1/2 teaspoon thyme, and simmer briskly unit the mixture reduces by a bit more than half, about 4 minutes. Stir in the cream and season with salt and pepper to taste.
Slice the pork into 1/2-inch-thick slices (a serrated blade works well) and serve with the sauce.