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Spinach Pork Tenderloin

Stuffed with fresh spinach and artichoke hearts, these pork slices look fancy enough for guests. —Linda Rae Lee of San Francisco, California.
  • Total Time
    Prep: 25 min. Bake: 25 min. + standing
  • Makes
    4 servings


  • 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 cast-iron or other ovenproof 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 skillet. 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 until a thermometer reads 145°, 10 minutes longer. Let stand for 10 minutes before slicing. Discard toothpicks.
Nutrition Facts
1 serving: 259 calories, 6g fat (3g saturated fat), 68mg cholesterol, 485mg sodium, 24g carbohydrate (21g sugars, 1g fiber), 26g protein.

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Average Rating:
  • IseNanao
    Jun 22, 2012

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

  • katlaydee3
    Mar 16, 2009

    No comment left

  • cgriffin1126
    Jan 14, 2007

    No comment left