Pork medallions stuffed with spinach

Ingredients

• 250 g Baby spinach
• 600 g Pork tenderloin
• 60 ml Chicken broth
• 3 tbsp Sherry vinegar
• 100 g Shiitake mushrooms, thinly sliced
• 5 tbsp Extra virgin olive oil
• 2 tbsp Cream
• 40 g Parmigiano reggiano, grated
• 2 pcs Medium shallots, finely chopped
• 1 tbsp Thyme leaves, chopped
• 1 pinch Salt
• 1 pinch Freshly ground black pepper

Method

1. Preheat oven to 200°C.
2. Pour 2 tablespoons of the olive oil into an oven-proof frying pan and place it over medium heat until the oil is super hot.
3. Pour in the sliced mushrooms and season with salt and pepper, stirring until tender and brown for around 3 minutes.
4. Now stir in the baby spinach and cook for 2 minutes until wilted, as you stir continuously.
5. Turn off the heat and transfer the mushroom mixture to a colander.
6. Next, prepare the pork by trimming off any excess fat.
7. Follow by cutting the pork lengthwise almost all the way. Open it up like a butterfly and use a mallet to lightly pound the meat.
8. Sprinkle 1 tablespoon of olive oil, salt, pepper, and half the thyme over the pork then rub well.
9. Squeeze out any excess fluid from the mushroom mixture and spread it over the pork, leaving a 2” margin bare.
10. Roll the stuffed pork to form a cylinder and use toothpicks (or better, kitchen twine) to secure the stuffed pork.
11. Pour the remaining olive oil in the skillet, wipe clean if necessary, and place over high heat.
12. Sear the pork on three sides without searing the side that contains the seam. Turn off the heat and place the seam side down on the skillet and place the skillet in the oven.
13. Bake for 15 minutes and then remove from oven.
14. Transfer the meat to a cutting board and cover with aluminium foil and let it rest for 10 minutes.
15. Return the skillet to the stove and add the shallots. Sprinkle with salt and pepper and stir until the shallots start browning. Stir in the vinegar, broth, and the rest of the thyme. Turn the heat down low and simmer for 4 minutes then add the cream.
16. Slice the stuffed pork tenderloin and drizzle with the sauce.
17. Enjoy!