Stuffed Pork Tenderloin with Reduced Wine Sauce

Stuffing the tenderloin as you do in this recipe and then using a meat thermometer while it cooks ensures that your pork will be safely cooked but still remain moist. Pork tenderloin is such a nice, moist piece of meat if cooked properly, but many folks worry that uncooked pork may cause problems, and therefore tend to overcook it. The sauce I used here is simply made by reducing red wine and beef broth, and is so full of flavor the sliced pork simply needs a little drizzle of the sauce when served. If you ask your butcher to butterfly the pork for you, it will simplify preparation. Serves 4

ingredients

1 (2 Pound) Pork Tenderloin Butterflied
1 Bag Fresh Baby Spinach (About 4 to 5 Cups)
1 (8 Ounce) Package Mushrooms (Button Mushrooms Work Fine), Chopped
1/2 Cup Diced Onion
2 Cloves Garlic, Peeled And Minced
1/4 Cup Diced Sun-dried Tomatoes
Salt & Pepper
4 Tablespoons Olive Oil, Divided in half
2 Tablespoons Cracked Black Pepper
Sauce:
2 Cups Robust Red Wine
2 Cups Beef Broth
2 Tablespoons Butter
Salt & Pepper

directions

1
Preheat the oven to 400 degrees. F. Open the tenderloin, and using a meat mallet, carefully pound the meat just until it is of even thickness. In a heavy skillet, heat 2 tablespoons of the olive oil and once sizzling add the onion. Cook until softened and then add the garlic. Cook an additional minute or two. Add the mushrooms, and cook for 5 to 8 minutes until softened and beginning to brown. Add the spinach in parts, stirring it into the onion mixture until it becomes softened. Add the sun-dried tomatoes, and cook an additional two minutes. Season with salt and pepper.
2
Place the tenderloin open on a flat surface. Spoon the stuffing mixture evenly over the meat, leaving a 1 inch border all around. Firmly roll the tenderloin keeping the filling in place. Secure the tenderloin with butcherÃ¢â‚¬â„¢s twine. Rub the tenderloin with the remaining olive oil, and then rub on the cracked pepper. Place the tenderloin in a baking pan and cook for about 40 minutes, or until a meat thermometer registers 160 degree F. internal temperature.
3
While the meat is cooking, place the red wine and beef broth in a heavy saucepan and cook on medium high heat until it has reduced to about 3/4 to 1 cup of liquid. Taste, and season as needed with salt and pepper. Whisk in the butter and keep warm.
4
Once the tenderloin has reached an internal temperature of 160 degrees F., remove it from the oven, and cover with aluminum foil. Let rest for 10 minutes. Slice the tenderloin into 1 1/2 inch thick slices, and serve with a drizzle of the red wine sauce. Serve.

Source: DM