- Course Main Dishes
- Prep. Time 20 mins
- Cooking Time 40 mins
- Yields 6 servings
Stuffed tenderloins are a great alternative to a large roast for a smaller gathering. Cream replaces traditional pan drippings to make an elegant sauce.
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Real cream is what naturally separates from and floats on top of the milk layer of freshly gathered milk.This recipe is brought to you by:
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.
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