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Spinach Pork Tenderloin Recipe
Spinach Pork Tenderloin Recipe photo by Taste of Home

Spinach Pork Tenderloin Recipe

Publisher Photo
Stuffed with fresh spinach and artichoke hearts, these pork slices look fancy enough for guests. A sweet-sour sauce enhances the entree shared by Linda Rae Lee of San Francisco, California.
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
MAKES: 4 servings

Ingredients

  • 2 cups torn fresh baby spinach
  • 1/4 cup water
  • 1/2 cup frozen artichoke hearts, thawed and chopped
  • 1/3 cup shredded Parmesan cheese
  • 1/4 teaspoon dried rosemary, crushed
  • 1 pork tenderloin (1 pound)
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • SAUCE:
  • 1/2 cup thawed apple-cranberry juice concentrate
  • 1/4 cup balsamic vinegar
  • 1 tablespoon sugar

Nutritional Facts

3 ounces cooked meat with about 2 tablespoons sauce equals 262 calories, 6 g fat (3 g saturated fat), 72 mg cholesterol, 517 mg sodium, 22 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fruit, 1/2 fat.

Directions

  1. In a large nonstick skillet, cook the spinach in water over medium heat for 3-4 minutes or until wilted; drain well. In a large bowl, combine the spinach, artichokes, Parmesan cheese and rosemary; set aside.
  2. Cut a lengthwise slit down center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness; remove plastic. Sprinkle meat with 1/2 teaspoon salt; top with spinach mixture.
  3. Close meat; tie with kitchen string and secure ends with toothpicks. Sprinkle with pepper and remaining salt. Place in a shallow baking pan. Bake at 425° for 15 minutes.
  4. Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. Pour over the meat. Bake 10 minutes longer or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Discard toothpicks. Yield: 4 servings.
Originally published as Spinach Pork Tenderloin in Quick Cooking November/December 2004, p38

Nutritional Facts

3 ounces cooked meat with about 2 tablespoons sauce equals 262 calories, 6 g fat (3 g saturated fat), 72 mg cholesterol, 517 mg sodium, 22 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fruit, 1/2 fat.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Spinach Pork Tenderloin

AVERAGE RATING
   (3)
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5 Star
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2 Star
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MY REVIEW
Reviewed Jun. 22, 2012

My family thoroughly enjoyed this recipe. It takes a bit longer to cook than the recipe suggests.

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