Stuffed with fresh spinach and artichoke hearts, these pork slices look fancy enough for guests. —Linda Rae Lee of San Francisco, California.
Spinach Pork Tenderloin
Spinach Pork Tenderloin
Prep Time
25 min
Cook Time
25 min
Yield
4 servings
Ingredients
- 2 cups torn fresh baby spinach
- 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 cast-iron or other ovenproof skillet, cook the spinach in 1/4 cup 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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