SPINACH PORK TENDERLOIN

Spinach Pork Tenderloin image

Stuffed with fresh spinach and artichoke hearts, these pork slices look fancy enough for guests. -Linda Rae Lee of San Francisco, California.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

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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

Steps:

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 : Calories 259 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 485mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 26g protein.