Print It| Add to Favorites| ShareThis| 197 Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce Recipe Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce

Name: Print It| Add to Favorites| ShareThis| 197 Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce Recipe Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce
Ingredients: 5 Tbs. extra-virgin olive oil; 3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups); Kosher salt and freshly ground black pepper; 6 oz. baby spinach (5 lightly packed cups); 1 large pork tenderloin (about 1-1/4 lb.); 1 Tbs. 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 Tbs. sherry vinegar; 2 Tbs. heavy cream

Print It| Add to Favorites| ShareThis| 197 Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce Recipe Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce was pinched from <a href="http://www.finecooking.com/recipes/spinach-mushroom-stuffed-pork-tnderloin-sherry-cream-sauce.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

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5 Tbs. extra-virgin olive oil

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3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)

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Kosher salt and freshly ground black pepper

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6 oz. baby spinach (5 lightly packed cups)

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1 large pork tenderloin (about 1-1/4 lb.)

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1 Tbs. lightly chopped fresh thyme leaves

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1/4 cup freshly grated Parmigiano Reggiano

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2 large shallots, finely diced (1/2 cup)

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3/4 cup low-salt canned chicken broth

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2-1/2 Tbs. sherry vinegar

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2 Tbs. heavy cream

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