Spinach Pork Tenderloin Recipe

Name: Spinach Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup thawed apple-cranberry juice concentrate; 1/4 cup balsamic vinegar; 1 tablespoon sugar

Servings: persons

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
1/2 cup thawed apple-cranberry juice concentrate
1/4 cup balsamic vinegar
1 tablespoon sugar

1
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.
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 skillet. Bake at 425u00b0 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 until a thermometer reads 145u00b0, 10 minutes longer. Let stand for 10 minutes before slicing. Discard toothpicks.

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Spinach Pork Tenderloin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Pork Tenderloin

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