This is actually another dish I used to make many, many years ago, although this version is quite a bit fancier than what I did back then. The sauce is really yummy and definitely what makes the dish. I rarely make that much French food, so it’s good for a change.
It’s actually easier than it looks. If you take a chilled pork tenderloin, and use a sharp, short knife parallel to the cutting board about 1/4 inch above the board and cutting 1/4-1/2 inch in at a time, you can slowly unroll the pork tenderloin like a scroll. It doesn’t have to be perfect, you just need a large, mostly intact sheet of tender pork, which you can then slather with dijon mustard, cover with fresh spinach, and then roll back up tightly. The most time consuming part is stringing it up to hold it together. Then lightly sprinkle the outside with thyme.
Saute the mushrooms for about 5 minutes, then add 4 cloves of minced garlic, and saute for another minute. Deglaze the pan with half a bottle of white wine, then add the pork along with another tablespoon of dijon mustard. Cover and braise for half an hour. Remove pork and mushrooms from pan, and reduce sauce by half. Put sauce on plate, then sliced pork, then mushrooms.