Shiitake and Spinach-Stuffed Pork Tenderloin | Canadian Goodness

Ingredients

• 2 tbsp (30 mL) butter
• 1 onion finely chopped
• 2 cloves garlic minced
• 1/2 tsp (2 mL) dried thyme
• 2 cups (500 mL) finely chopped shiitake or other mushrooms
• 1/3 cup (80 mL) dry sherry or 3 tbsp (45 mL) wine or sherry vinegar
• 2 cups (500 mL) baby spinach
• 1 1/2 cups (375 mL) 35 % cream
• 1 cup (250 mL) coarse fresh bread crumbs
• Salt and pepper to taste
• 2 pork tenderloins trimmed and butterflied