The name of this dish may not get any kids out there excited, but this recipe is packed with nutrition. Healthy recipes that are easy and tasty can be hard to come by. That's why this recipe is such a gem!
Spinach isn't the only vegetable included in this dish. For extra vitamins and minerals, we've included artichoke as well. Other ingredients needed for this recipe include Parmesan, rosemary, salt, and black pepper. With so few ingredients, this recipe is great for families with tighter grocery budgets.
For optimal taste, choose fresh spinach instead of frozen spinach. If you're unable to find or afford fresh spinach, frozen spinach can work as well. Just make sure it is thawed before cooking. For the artichoke hearts, frozen is just fine. Again, make sure they're thawed before using.
For the sauce, you'll only need three ingredients: apple-cranberry juice, balsamic vinegar, and sugar. These three ingredients will come together to create the delightful finishing touch on this recipe. Who knows- maybe this will actually get your kids to like spinach!
Spinach Pork Tenderloin
Ingredients:
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
Sauce:
½ cup apple-cranberry juice concentrate
¼ 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 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.
Nutritional Information
Serves 4
Serving size: 3 ounces cooked meat with about 2 tablespoons sauce
Per serving
Calories: 262
Fat: 6g
Saturated: 3g
Cholesterol: 72mg
Sodium: 517mg
Carb: 22g
Fiber: 1g
Protein: 29g