Pork Tenderloin Stuffed with Spinach

Pork Tenderloin Stuffed with Spinach

2 pork tenderloins - split to stuff
2 cups fresh spinach
6 ounces of sliced mushrooms
2 - 3 tbs butter
2 tsp chopped garlic and chopped parsley
1/2 - 3/4 cup water
1 cup corn bread
8 ounces feta cheese

Saute spinach and mushrooms in butter, garlic and parsley. Add water and let simmer. Cool. When cool, add corn bread and feta cheese. Stuff pork.

Rub the outside of the pork with shallots, olive oil, salt and pepper. Bake approximately 12 - 15 minutes at 375 degrees in 2 tbs butter and just enough water to cover the pan bottom. When baking time is complete, take the drippings and place in a saute pan. Add 2 tbs butter, 2 tbs chopped parsley and 1 tsp chopped garlic. Deglaze with Merlot wine (optional: beef broth if you do not want to use alcohol); reduce by 1/3. Add salt and pepper to taste. Add 1/2 cup heavy cream and reduce to a velvety sauce.

Serves 4-6

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