Spinach Pork Tenderloin Recipe

4 1 3
Spinach Pork Tenderloin Recipe
Spinach Pork Tenderloin Recipe photo by Taste of Home
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Spinach Pork Tenderloin Recipe

Read Reviews
4 1 3
Publisher Photo
Stuffed with fresh spinach and artichoke hearts, these pork slices look fancy enough for guests. —Linda Rae Lee of San Francisco, California.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + standing
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + standing

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

Directions

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 1/4 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 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 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 ounce-weight: 262 calories, 6g fat (3g saturated fat), 72mg cholesterol, 517mg sodium, 22g carbohydrate (0 sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fruit, 1/2 fat.

  • 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
  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 1/4 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 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

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IseNanao User ID: 2548282 65591
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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