Preparation

• Set a rack in the center of the oven and heat the oven to 450°F. Heat 2 Tbs. of the oil in a heavy, ovenproof 12-inch skillet over medium-high heat until shimmering hot. Add the mushrooms, sprinkle with 1/2 tsp. each of salt and pepper, and cook, stirring, until browned and tender, about 3 minutes. Stir in the spinach, sprinkle with salt, and cook, tossing well with tongs, until just wilted, about 2 minutes. Transfer the spinach mixture to a colander and set the skillet aside.
• Trim the pork of any silverskin or excess fat. Butterfly the tenderloin by making a horizontal slice lengthwise through the tenderloin almost all the way to the other side. Open the meat flat, like a book. Cover with plastic wrap, and using a meat mallet, a small, heavy skillet, or the heel of your hand, lightly pound the pork so that it’s 1/4 inch thick. Rub the pork all over with 1 Tbs. of the oil, half of the thyme, and about 1/2 tsp. each of salt and pepper.
  

• 从菠菜和蘑菇中挤出任何过量的液体。散布在猪肉上，沿着一个长边露出一个2英寸边界。撒在Parmigiano上。从覆盖填充的长边开始，将填充的脊肉卷向裸边侧，使其形成一个气缸，并用四个或五个牙签或厨房麻线固定它。
• 必要时擦拭煎锅清洁。加热剩下的2个TB。在中高热量的煎锅中的油直至发光。在所有三个非接缝侧面灼烧，直到褐色，总计约6分钟。翻转到接缝侧，​​然后将煎锅转移到烤箱中。煮至一瞬间读取温度计插入烤寄存器的最厚部分140ºF，10至15分钟。
• 将肉转移到干净的切菜板，与铝箔的帐篷，让休息10分钟。同时，将煎锅返回到中高温的炉子（小心;煎锅的手柄将热）。加葱，季节用1/4茶匙盐，煮，搅拌，直到青葱软化和棕色，约2分钟。加入鸡汤，雪利酒醋和剩余的1-1/2茶匙百里香，直至混合物减少一半以上，约4分钟。用盐和胡椒搅拌奶油和季节。
• 将猪肉切成1/2英寸厚的切片（锯齿状的刀片井），并用酱汁服务。

The robust flavors of a Grenache blend from southern France would be delicious with the creamy sauce and earthy filling.