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1
Preheat oven to 450F with rack in center.
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2
Heat 2 Tbsp of the oil in a heavy, ovenproof 12 inch skillet over medium high until hot.
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3
Add the mushrooms and sprinkle with approx.
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4
1/2 tsp of kosher salt and fresh pepper.
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5
Stir, cooking until brown and tender, about 3-4 minutes.
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6
Stir in the spinach, sprinkle with a bit more salt, and cook tossing until just wilted, about 2 mintues.
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7
Transfer teh mixture to a colander or bowl and set aside.
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8
Butterfly the tenderloin by making a horizontal slice lengthwise through the tenderloin almost all the way to the other side.
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9
Open the meat flat like a book.
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10
Cover with platic wrrap, and using a meat mallet, heavy skilled, or base of your hand, pound the pork so that it is no more than 1/4 inch thick.
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11
(If you don't pound sufficiently flat, you won't get a beautiful spiral shape).
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12
Rub the pork with 1 Tbsp oil, half the Thyme, and about 1/2 tsp each of salt and pepper.
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13
Squeeze excess liquid from the spinach and mushrooms.
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14
Spread over the pork, leaving a bare 2 inch border on one edge.
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15
Sprinkle on the cheese.
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16
Starting with the long side that has filling, roll the tenderloin toward the bare border side so that is forms a roll, and tie it closed by wrapping the kitchen twine around it, wrapping once every 2-3 inches.
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17
Tie off the twine to keep it tight.
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18
Heat the remaining 2 Tbsp oil in the skillet over med-high until hot.
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19
Sear the pork on all non-seam sides until well browned, about 6 minutes.
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20
Flip onto the seam side and transfer to the oven.
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21
Roast about 10-15 minutes until thickest part of roast registers 140 F.
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22
Transfer meat to a cutting board, cover with foil, and rest for 10 minutes.
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23
Return skillet to stove over medium.
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24
Add shallots and 1/4 tsp salt.
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25
Stir until shallots are brown, about 2 min.
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26
Add the broth, sherry vinegar, and remaining Thyme.
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27
Simmer briskly until reduced in half...about 4 minutes.
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28
Stir in the cream and season with salt and pepper to taste.
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29
(If you want to cook the sauce while the tenderloin is in the oven, make sure to add the juices from the skillet to the sauce before serving).
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30
Slice the pork in to 1/2 inch thick slices and serve wtih a spoonful of sauce.
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31
The pork is delicious with or without the sauce, so you may want to make this optional and serve in a gravy dish.
