Filet de porc farci, sauce aux champignons

Ingrédients

• 1 Pound Fresh Sliced Mushrooms (I Used Baby Bella)
• 1 Clove Garlic, Minced
• 2 Tablespoons Olive Oil
• 1 Cup Dry White Wine
• 1 Cup Chicken Broth
• Salt & Pepper
• 2 Tablespoons Unsalted Butter
• 2 (1 Pound) Pork Tenderloins
• 6 Thin Slices Prosciutto
• 1 (5 Ounce) Bag Baby Spinach Sauteed And Pressed To Remove Excess Liquid
• 1 Cup fresh Homemade Breadcrumbs
• 1 Teaspoon Chopped Fresh Rosemary
• 4 Tablespoons Olive Oil
• Sea Salt
• Cracked Black Pepper

Préparation

1. 1

   Place the slices of prosciutto down one of...: Place the slices of prosciutto down one of the tenderloins overlapping them as needed to fit.

2. 2

   Spread the spinach out over the prosciutto evenly.

3. 3

   In a small bowl, mix together the breadcrumbs,...: In a small bowl, mix together the breadcrumbs, half of the olive oil, rosemary, salt and pepper.

4. 4

   Spread the breadcrumb mixture over the spinach, then...: Spread the breadcrumb mixture over the spinach, then place the second tenderloin over the first covering the stuffing and tie both together in 4 or 5 places with kitchen twine.

5. 5

   Preheat the oven to 350 degrees F.

6. 6

   Rub a tablespoon of the oil over the...: Rub a tablespoon of the oil over the tenderloins, and season well with salt and pepper.

7. 7

   In a heavy, ovenproof skillet heat the remaining...: In a heavy, ovenproof skillet heat the remaining tablespoon of oil over medium high heat and brown the tenderloin well on all sides.

8. 8

   Place in the preheated oven and bake for...: Place in the preheated oven and bake for about 35 minutes or until a meat thermometer registers 145 degrees F.

9. 9

   Transfer the meat to a platter and cover...: Transfer the meat to a platter and cover with foil, and let it rest for 10 to 15 minutes.

10. 10

    While the pork is baking, prepare the mushroom...: While the pork is baking, prepare the mushroom topping.

11. 11

    Heat the oil in a heavy skillet and...: Heat the oil in a heavy skillet and add mushrooms, cook over medium heat until soft and light brown, about 6 to 7 minutes.

12. 12

    Add the garlic, and cook an additional minute...: Add the garlic, and cook an additional minute or two.

13. 13

    Add the wine and broth and cook over...: Add the wine and broth and cook over medium high heat until thickened and reduced by 2/3.

14. 14

    Season with salt and pepper and whisk in...: Season with salt and pepper and whisk in the butter.

15. 15

    Cut the twine from the roast, and slice...: Cut the twine from the roast, and slice the tenderloin into 1 1/2 inch slices.

16. 16

    Place a couple of slices on a plate...: Place a couple of slices on a plate and spoon some of the mushroom mixture on top.