Shiitake-Mushroom & Arugula Stuffed Pork Tenderloin with Seductive's Heirloom Tomato Jam Glaze

1 2 lb. Pork Tenderloin, trimmed
1 shallot, finely minced
1 teaspoon fresh rosemary, minced
1/2 teaspoon fresh thyme, minced
4 ounces Shiitake mushroom, sliced + three whole shiitake, chopped
2 cups arugula
1/4 cup feta cheese
4 Tablespoons extra virgin olive oil
1/4 teaspoon Sea salt
1/2 teaspoon fresh ground black pepper
3 crimini mushrooms, chopped
1/4 cup whipping cream
3 Tablespoons Marsala
3-4 Tablespoons Seductive Heirloom Tomato Jam

Preheat oil in heavy skillet over medium heat, until shimmering. Add mushrooms to pan and sear until roasted, sprinkling with sea salt, about 5-7 minutes. Stir in the arugula, sprinkle with salt, and cook until wilted. Transfer the arugula to a strainer and let drain.

Take your knife and butterfly the tenderloin, slicing down the center. Cover tenderloin with plastic wrap and lightly pound with meat mallet. Sprinkle with salt and pepper, minced rosemary, thyme, and shallot. Lay sliced arugula over one side of tenderloin and layer shiitake mushrooms on top of arugula. Top with crumbled feta cheese. Starting with the long side of the tenderloin, roll the stuffed tenderloin and tie with butchers twine.

Heat olive oil in skillet and sear pork on all sides until well browned. Transfer skillet to oven and spoon Heirloom Tomato Jam over tenderloin. Cook until thermometer reads 140-145 degrees.

Transfer meat to cutting board and let rest.

Return the skillet to the stove over medium high heat. Add the chopped mushrooms and cook three minutes. Add the Marsala wine and cook 2-3 minutes. Add cream, salt and pepper. Serve alongside tenderloin.