2 cups torn fresh baby spinach
¼ cup water
½ cup frozen artichoke hearts, thawed and chopped
⅓ cup shredded Parmesan cheese
¼ teaspoon dried rosemary, crushed
1 (1 pound) pork tenderloin
½ teaspoon salt, divided
⅛ teaspoon freshly ground black pepper
½ cup apple-cranberry juice concentrate
¼ cup balsamic vinegar
1 tablespoon sugar
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 ½ inch of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to ¼-inch thickness; remove plastic. Sprinkle meat with ½ 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°F 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.
Serving size: 3 ounces cooked meat with about 2 tablespoons sauce
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