Spinach Pork Tenderloin

Name: Spinach Pork Tenderloin
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters torn fresh baby spinach; 59 milliliters balsamic vinegar; 118 milliliters thawed apple-cranberry juice concentrate; 0 teaspoons dried rosemary, crushed; 118 milliliters frozen artichoke hearts, thawed and chopped; 79 milliliters shredded Parmesan cheese; 0 teaspoons pepper; 454 grams pork tenderloin; 1 teaspoons salt, divided; 1 Tbsp sugar; 59 milliliters water

You can never have too many main course recipes, so give Spinach Pork Tenderloin

Instructions

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.

Ingredients you will need

Parmesan

Artichoke

Rosemary

Spinach

Water

Equipment you will use

Frying Pan

Bowl

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.

Ingredients you will need

Meat

Wrap

Equipment you will use

Plastic Wrap

Sprinkle meat with 1/2 teaspoon salt; top with spinach mixture.

Ingredients you will need

Spinach

Meat

Salt

Close meat; tie with kitchen string and secure ends with toothpicks.

Ingredients you will need

Meat

Equipment you will use

Kitchen Twine

Toothpicks

Sprinkle with pepper and remaining salt.

Ingredients you will need

Pepper

Salt

Place in a shallow baking pan.

Equipment you will use

Baking Pan

Bake at 425° for 15 minutes.

Equipment you will use

Oven

Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Pour over the meat.

Ingredients you will need

Meat

Bake 10 minutes longer or until a meat thermometer reads 160°.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Let stand for 10 minutes before slicing. Discard toothpicks.

Equipment you will use

Toothpicks

Equipment

Ingredients

Servings:

473milliliters

torn fresh baby spinach 59milliliters

balsamic vinegar 118milliliters

thawed apple-cranberry juice concentrate 0teaspoons

dried rosemary, crushed 118milliliters

frozen artichoke hearts, thawed and chopped 79milliliters

shredded Parmesan cheese 0teaspoons

pepper 454grams

pork tenderloin 1teaspoons

salt, divided 1Tbsp

sugar 59milliliters

water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Bodega DiamAndes Grande Reserva Malbec-Cabernet. It has 4.7 out of 5 stars and a bottle costs about 35 dollars.

Bodega DiamAndes Grande Reserva Malbec-Cabernet

A clean, deep and bright ruby color. Aromas of red berry and cherry notes showing intensity and freshness. Excellent structure, full-bodied tannins with ripe fruit flavors, velvety and very well balanced.Blend: 75% Malbec, 25% Cabernet-Sauvignon