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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Stuffed with fresh spinach and artichoke hearts, these pork slices look fancy enough for guests. A sweet-sour sauce enhances the entree shared by Linda Rae Lee of San Francisco, California. 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:
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 1/2 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 meat thermometer reads 160°. Let stand for 10 minutes before slicing. Discard toothpicks. Yield: 4 servings.
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