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Ingredients

• 5 tablespoons  extra-virgin olive oil
• 3-1/2 ounces  shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
•   Kosher salt and freshly ground black pepper
• 6 ounces  baby spinach (5 lightly packed cups)
• 1   large pork tenderloin (about 1-1/4 pounds)
• 1 tablespoon  lightly chopped fresh thyme leaves
• 1/4 cup  freshly grated Parmigiano Reggiano
• 2   large shallots, finely diced (1/2 cup)
• 3/4 cup  low-salt canned chicken broth
• 2-1/2 tablespoons  sherry vinegar
• 2 tablespoons  heavy cream

Description

Set A Rack In The Center Of The Oven And Heat The Oven To 450 Degrees F. Heat 2 Tablespoons Of The Oil In A Heavy, Ovenproof 12-inch Skillet Over Medium-high Heat Until Shimmering Hot. Add The Mushrooms, Sprinkle With 1/2 Teaspoon Each Of Salt And Pepper,

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