2 1-pound pork tenderloins
4 cups torn fresh spinach (or partial box frozen chopped spinach - thawed)
1 cup frozen artichoke hearts, thawed and chopped
2/3 cup shredded Parmesan cheese
2 tsp. snipped fresh rosemary or 1/2 tsp. dried rosemary, crushed
1 cup frozen apple-cranberry juice concentrate, thawed
1/2 cup balsamic vinegar
1. Slice the tenderloin lengthwise, almost all of the way through, making a pocket. Set aside.
2. In a large skillet cook the spinach in a small amount of water just until wilted. If using frozen, skip this step. Drain spinach well. In a small bowl combine the spinach, artichoke hearts, cheese and rosemary. Spoon spinach mixture into the pocket in the tenderloin (filling will be exposed). Place in a shallow roasting pan, stuffing side up. Roast in a 425 degree oven for 20-25 minutes or until an instant-read thermometer inserted into meat registers 160 degrees.
3. Meanwhile, in a small saucepan combine apple-cranberry juice concentrate and balsamic vinegar. Bring to a boil. Boil gently about 15-25 minutes or until mixture measures 2/3 cup. Spoon juice reduction over the tenderloin during the last 10 minutes of roasting. To serve, bias-slice the pork.
To prepare from frozen:
Thaw tenderloin. Thaw spinach and drain well. Thaw 1/2 artichoke heart mixture per tenderloin. Thaw 1/2 of juice reduction mixture per tenderloin. Combine about 1/2 of the packaged spinach with the artichoke heart mixture and stuff into tenderloin opening. Place tenderloin in to roasting pan. Roast at 425 degrees for approximately 15 minutes. Pour juice reduction over tenderloin and continue roasting for 10 minutes or until meat thermometer registers 160 degrees.