• 2 Whole Pork Tenderloins
• 1 recipe Cream sauce (below)
• 1 cup spinach, chopped and blanched
• 1/2 cup mushrooms, chopped
• 1/4 cup boiled ham, diced
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 2 large eggs, hard boiled and chopped
• 4 tbs pine nuts, roasted
• 1 tsb salt
• 1/4 tsb black pepper
• 1/8 tsb cayenne pepper
• 2 tbs lemon juice
• 1/2 cup bread crumbs

Mushroom Topping:

• 1/2 cup portobello mushrooms, sliced
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup oyster mushrooms, sliced
• 1/2 tsb rosemary
• 1/2 tsb thyme
• 1/2 tsb summer savory
• 2 tbs butter
• 1 tbs olive oil
• 1/8 tsb cayenne pepper
• 2 tbs lemon juice
• 1 tsb balsamic vinegar
• 2 cans pears, cut in 1" cubes
• 1 recipe caramelized leeks

Cream Sauce :

• 2 tbs butter
• 2 medium shallots, minced
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1/2 tsb salt
• 1/2 tsb black pepper
• 2 tbs Dijon mustard
• 1 tsb summer savory
• 1/4 cup sherry

Carmalized Leeks:

• 8 medium leeks, julienned
• 2 tbs butter
• 1 tbs olive oil
• 1 tbs sugar

In a large bowl, combine spinach, 1/2 cup mushrooms, ham, onion, garlic, pine nuts, egg, salt, pepper, cayenne, bread crumbs, and lemon juice and mix well.

Split tender loins lengthwise 2/3 the way through. Place stuffing mixture in loins. Close meat and tie up along the entire length. Brush with butter and olive oil and grill until browned on all sides. In a separate pan, saute mushrooms and the balance of the ingredients (except pears and leeks) until browned.

Put tenderloins in a roasting pan and cover with the mushroom mixture. Bake in a preheated 350 F. oven for 20 minutes. Add the pears after 10 minutes of cooking. Remove to a platter and serve with the remaining pan juices and top with leeks.