Fruitcake Stuffed Pork Medallions
Ingredients
- Kosher salt
- 2 1-pound pork tenderloins, sliced into 2-to-3-inch medallions
- 1 cup crumbled fruitcake
- 6 tablespoons unsalted butter, softened
- 3 tablespoons dijon mustard
- 1 teaspoon Worcestershire sauce
- Freshly ground pepper
- 2 tablespoons vegetable oil
- 1/2 cup dry sherry
- 1 1/2 cups heavy cream
- Sauteed spinach, for serving (optional)
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