Stuffed Pork Tenderloin
Prep: 20 min, Bake: 20 min (it's always taken me about twice that), Makes: 4 servings
Prep: 20 min, Bake: 20 min (it's always taken me about twice that), Makes: 4 servings
2 cups torn fresh spinach (I use frozen)
1/2 cup frozen artichoke hearts, thawed & chopped (I used the jarred or canned kind)
1/3 cup finely shredded Parmesan
1 tsp snipped fresh rosemary (or a dash of dried)
1 1-lb pork tenderloin
1/2 cup frozen apple-cranberry juice concentrate, thawed
1/4 cup balsamic vinegar
Preheat oven to 425. For stuffing, in a large skillet, cook the spinach in a small amount of water until just wilted; drain well (or use frozen, squeezing out as much moisture as possible). In a small bowl, combine the spinach, artichoke, cheese and rosemary.
Slice the tenderloin lengthwise, almost all of the way through, making a pocket. Spoon stuffing into the pocket (the filling will be exposed). Place in a shallow roasting pan, stuffing side up. Insert a meat thermometer. Roast, uncovered, for 20-25 min, or until thermometer registers 155 degrees. (The temp of the meat will rise 5 degrees during standing.)
Meanwhile, for glaze, in a small saucepan, combine the juice and vinegar. Bring to boiling, reduce heat, simmer uncovered for about 15 min, or until mixture measures 1/3 cup. Spoon over pork during last 10 min of roasting. To serve, bias-slice the pork.
**Notes: Where there are just two of us currently eating "adult" food, I made this, then cut it in half before roasting and froze one half of it. Then thawed it at a later date to roast. It worked perfectly! It's pretty easy, even though it sounds a little intimidating...something about the words "stuffed," "meat thermometer," "glaze," and "bias-cut" can be a bit intimidating, but don't let them throw you! :-)
1/2 cup frozen artichoke hearts, thawed & chopped (I used the jarred or canned kind)
1/3 cup finely shredded Parmesan
1 tsp snipped fresh rosemary (or a dash of dried)
1 1-lb pork tenderloin
1/2 cup frozen apple-cranberry juice concentrate, thawed
1/4 cup balsamic vinegar
Preheat oven to 425. For stuffing, in a large skillet, cook the spinach in a small amount of water until just wilted; drain well (or use frozen, squeezing out as much moisture as possible). In a small bowl, combine the spinach, artichoke, cheese and rosemary.
Slice the tenderloin lengthwise, almost all of the way through, making a pocket. Spoon stuffing into the pocket (the filling will be exposed). Place in a shallow roasting pan, stuffing side up. Insert a meat thermometer. Roast, uncovered, for 20-25 min, or until thermometer registers 155 degrees. (The temp of the meat will rise 5 degrees during standing.)
Meanwhile, for glaze, in a small saucepan, combine the juice and vinegar. Bring to boiling, reduce heat, simmer uncovered for about 15 min, or until mixture measures 1/3 cup. Spoon over pork during last 10 min of roasting. To serve, bias-slice the pork.
**Notes: Where there are just two of us currently eating "adult" food, I made this, then cut it in half before roasting and froze one half of it. Then thawed it at a later date to roast. It worked perfectly! It's pretty easy, even though it sounds a little intimidating...something about the words "stuffed," "meat thermometer," "glaze," and "bias-cut" can be a bit intimidating, but don't let them throw you! :-)
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