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Spinach Stuffed Pork Tenderloin

recipe 35 min
Total 343 Kcal 32 g protein 48 g carbs 6 g fat

Ingredients for serving

  • 85 g Pork loin, Tenderloin, trimmed, .. 1 x loin, whole (85g)
  • 180 g Spinach, cooked, boiled, .. 1 x cup (180g)
  • 80 g Artichokes, (globe or french), .. 1 x package (9 oz) yields (80g)
  • 5 g Cheese, parmesan, dry grated, .. 1 x tbsp (5g)
  • 3 g Spices, rosemary, dried 1 x tbsp (3.3g)
  • 0 g Salt, table 1 x dash (0.4g)
  • 6 g Spices, pepper, black 1 x tbsp, ground (6.9g)
  • 50 g Apple Juice
  • 31 g Cranberry juice, unsweetened 1 x fl oz (31.6g)
  • 14 g Brown Sugar 1 x tbsp (14.3g)
  • 5 g Vinegar, balsamic 1 x tsp (5.3g)
  • 6 g Spices, pepper, black 1 x tbsp, ground (6.9g)

Instructions

  • In a bowl add chopped spinach, artichokes, cheese and rosemary, mix well to combine.
  • Make a lengthwise slit in the tenderloin, deep enough to open flat the meat. Then pound it with mallet to flatten the tenderloin.
  • Now season the flatten tenderloin with salt and pepper, place the spinach mixture over the tenderloin and close it with kitchen string and toothpick.
  • Arrange in a baking tray and bake in the oven for 20 minutes at 425 degree F.
  • Prepare the sauce by adding apple & cranberry juice, vinegar and sugar in a pan and cook until thick.
  • Drizzle the sauce over tenderloin and bake again for 10 minutes at the same temperature.
  • Turn off the oven and let it remain inside for 10 minutes before slicing.

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