Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce

Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce
Photo by Scott Phillips

Ingredients

  • 2 Tbs. heavy cream
  • ¾ cup low-salt canned chicken broth
  • Kosher salt and freshly ground black pepper
  • 5 Tbs. extra-virgin olive oil
  • 2-½ Tbs. sherry vinegar
  • 1 large pork tenderloin (about 1-¼ lb.)
  • 1 Tbs. lightly chopped fresh thyme leaves
  • + 4 more ingredients
    • 3-½ oz. shiitake mushrooms, stemmed and thinly sliced (1-½ cups)
    • 6 oz. baby spinach (5 lightly packed cups)
    • 2 large shallots, finely diced (½ cup)
    • ¼ cup freshly grated Parmigiano Reggiano

Set a rack in the center of the oven and heat the oven to 450°F. Heat 2 Tbs. of the oil in a heavy, ovenproof 12-inch skillet over medium-high heat until shimmering hot. Add the mushrooms, sprinkle with 1/2 tsp. each of salt and pepper, and cook, stirring, until browned and tender, about 3 minute...

View full recipe at Fine Cooking

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