Pork medallions with fruitcake filling

Ingredients:

• 2 pork tenderloins, weighing 450 g each, cut into medallions 5-7 cm thick.
• 1 tbsp. crumbled cake with dried fruits
• 6 tbsp unsalted butter, softened
• 3 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 tablespoons of vegetable oil
• 0.5 tbsp. dry sherry
• 1.5 cups heavy cream
• Sautéed spinach, for serving (optional)

Preparation:

1. Dissolve 1/4 cup salt in 1 cup cold water in a medium bowl. Add the pork medallions, cover, and refrigerate for 1-4 hours.
2. Meanwhile, turn the cake out onto a plate and microwave until the crumbs are slightly crisp, 1-2 minutes. Chop any large pieces of dried fruit or nuts with a knife and let cool. In a medium bowl, combine the butter, mustard, Worcestershire sauce, 1/2 teaspoon of salt, and black pepper to taste. Mix with the crumbled cake and refrigerate until the butter sets, about 30 minutes.
3. Drain the pork and pat the medallions dry with paper towels. Insert a small knife into the side of each medallion and cut a small pocket in the center. Open the pocket with a knife or your fingertip and stuff the fruitcake filling inside. Secure each opening with a toothpick.
4. Preheat the oven to 350°F (175°C). Season the pork with pepper. Heat the vegetable oil in a large skillet over high heat, then add the pork and fry until golden brown, about 3 minutes per side. Transfer to a baking dish and bake until the meat is cooked through, about 12 minutes.
5. Wipe out the pan. Add the sherry, then return to medium heat, bring to a simmer, and reduce the sherry by about half. Add the cream and simmer until the sauce thickens, about 5 minutes. Season with salt and pepper to taste. Remove the toothpicks from the medallions and cut them in half down the sides. Serve with spinach and a drizzle of the cream sauce.