Ingredients
The following ingredients have 4 Servings
- 1 lb pork tenderloin
- 2 tablespoons oil
- 3 slices provolone cheese
- 1/3 cup fresh chopped spinach
- salt and black pepper to taste
- 1 teaspoon of crushed garlic
- 8 oz of mushrooms sliced
- 1 tablespoon balsamic vinegar
- 1 large clove of garlic, minced
- 2 tablespoons butter
- 1 teaspoon Better than Bouillon, beef mixed with 1 cup water (or 1 cup beef stock)
- 1 tablespoon of heavy cream
Instruction
- Preheat oven to 375 degrees F.
- Cut the pork tenderloin in half to make two pieces.
- Then cut each piece lengthwise but leave 1/2 inch so you can open it like a book.
- Place plastic wrap over meat and pound thin with a meat tenderizer to about 1/4 - 1/2 inch thick.
- Sprinkle minced garlic and salt and pepper over meat.
- Layer the cheese slices and then the spinach.
- Tightly roll up lengthwise and secure with ktichen twine or toothpicks. Try to put the toothpices straight through the rolled side so they lay flat when you sear that side of the meat. (Sear that side first).
- Add the olive oil to a pan and bring it to a medium - medium high heat. Brown the meat about 5 minutes on each side. Make sure to start with the toothpick side to seal the meat shut.
- If using an oven safe skillet you can place the meat right in the oven and cook about 25 minutes until the internal temperature is 145°F. Otherwise transfer the pork to a baking dish and place in the oven.
- While the meat is baking, make the mushroom sauce. Add butter and mushrooms to a large saute pan and cook for about 5 minutes.
- Add the garlic and broth and cook for another 5 minutes until it reduces a bit.
- Add the vinegar and mix well. Then add the cream and mix.
- When meat comes out of the oven let sit for 10 minutes then pour mushroom sauce over top.
- Serve immediately.
