Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 510.4
  • Total Fat: 31.7 g
  • Cholesterol: 119.7 mg
  • Sodium: 325.6 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 4.6 g
  • Protein: 46.3 g

View full nutritional breakdown of Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce calories by ingredient
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Number of Servings: 4


    5 tablespoons extra-virgin olive oil
    3-1/2 ounces potobella 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 pounds)
    1 tablespoon lightly chopped fresh thyme leaves
    1/4 cup freshly grated Parmigiano Reggiano
    2 large shallots, finely diced (1/2 cup)
    3/4 cup low-salt canned chicken broth
    2-1/2 tablespoons sherry vinegar
    2 tablespoons Skim milk


1. 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 12-inch 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.
2. Trim the pork of any silverskin or excess fat. Butterfly the tenderloin by making a horizontal slice lengthwise through the tenderloin almost all the way to the other 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 thick. 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.
3. Squeeze any excess liquid from the spinach and mushrooms. Spread over the pork, leaving bare a 2-inch border along one long edge. Sprinkle on 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.
4. 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 seam 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 to 15 minutes.
5. 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 medium-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 2 minutes. Add the chicken broth, sherry vinegar, and the remaining 1-1/2 teaspoons thyme, and simmer briskly until the mixture reduces by a bit more than half, about 4 minutes. Stir in the cream and season with salt and pepper to taste.
6. Slice the pork into 1/2-inch-thick slices (a serrated blade works well) and serve with the sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user SBAIRD2.

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