准备

• 将架子放在烤箱的中心，然后将烤箱加热到450°F。加热2汤匙。用中火加热的重12英寸煎锅中的油中的油，直到闪闪发光。加入蘑菇，撒上1/2茶匙。每种盐和胡椒粉，煮熟，搅拌，直到变成褐色和嫩，约3分钟。搅拌菠菜，撒上盐，煮熟，用钳子很好地扔掉，直到枯萎，大约2分钟。将菠菜混合物转移到漏勺中，将煎锅放在一边。
• 修剪任何银色或多余脂肪的猪肉。蝴蝶通过将水平切成脊肉的水平切成脊肉几乎一直到另一侧的脊椎线。像一本书一样打开肉。用塑料包裹盖，并使用肉槌，小的，笨重的煎锅或手的脚后跟盖上，轻轻砸在猪肉上，以使其厚1/4英寸。用1汤匙擦整个猪肉。油，一半的百里香和约1/2茶匙。每个盐和胡椒粉。
  

• Squeeze any excess liquid from the spinach and mushrooms. Spread over the pork, leaving bare a 2-inch border along one long edge. Sprinkle on the Parmigiano. Starting with the long side that’s covered with filling, roll the stuffed tenderloin toward the bare-border side so that it forms a cylinder, and secure it with four or five toothpicks or kitchen twine.
• Wipe the skillet clean if necessary. Heat the remaining 2 Tbs. oil in the skillet over medium-high heat until shimmering hot. Sear the pork on all three non-seam sides until well browned, about 6 minutes total. Flip onto the seam side, then transfer the skillet to the oven. Cook until an instant-read thermometer inserted into the thickest part of the roast registers 140ºF, 10 to 15 minutes.
• Transfer the meat to a clean cutting board, tent with aluminum foil, and let rest for 10 minutes. Meanwhile, return the skillet to the stove over medium-high heat (be careful; the skillet’s handle will be hot). Add the shallots, season with 1/4 teaspoon salt, and cook, stirring, until the shallots soften and brown, about 2 minutes. Add the chicken broth, sherry vinegar, and the remaining 1-1/2 teaspoons thyme, and simmer briskly until the mixture reduces by a bit more than half, about 4 minutes. Stir in the cream and season with salt and pepper to taste.
• Slice the pork into 1/2-inch-thick slices (a serrated blade works well) and serve with the sauce.

来自法国南部的歌海片混合物的强劲风味，奶油酱和泥土馅料都很美味。