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Spinach Pork Tenderloin

 Spinach Pork Tenderloin
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.
4 ServingsPrep: 25 min. Bake: 25 min. + standing


  • 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


  • 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.
  • 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.
  • Close meat; tie with kitchen string and secure ends with toothpicks.
  • Sprinkle with pepper and remaining salt. Place in a shallow baking

2 of 2

Spinach Pork Tenderloin (continued)

Directions (continued)

  • pan. Bake at 425° for 15 minutes.
  • 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.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.