Spinach and Mushroom-Stuffed Pork Tenderloin

Page 51

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

Although there were a few steps to making this dish,it is the kind of meal a cook might really enjoy cooking when he/she has a little extra time. The favors are simple but go together very well and the finishing touch is a cream sauce made with sherry vinegar that really took the whole dish up a notch.

The recipe is part of a very good article, with several other recipes, on pork tenderloin.

Served with roasted cauliflower and a side salad of mixed lettuce, blue cheese, apples, and the Barefoot Contessa's apple cider vinaigrette from Back to Basics.

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