Ingredients
2 cups torn fresh baby spinach
¼ cup water
½ cup frozen artichoke hearts, thawed & chopped
⅓ cup Parmesan cheese, grated
¼ tsp dried rosemary, crushed
500 g pork tenderloin
½ tsp SIDS SALT & PEPPER
SAUCE:--
½ cup apple-cranberry juice concentrate
⅓ cup SIDS RASPBERRY VINEGAR
Directions
In a large cast-iron or other ovenproof frypan, cook the spinach in water over medium heat for 3-4 minutes until wilted then drain well.
In a large bowl, combine spinach, artichokes, Parmesan cheese and rosemary then set aside.
Cut a lengthwise slit down centre of tenderloin to within 10 mm of bottom. Open meat so it lies flat and cover with plastic wrap. Flatten to 6 mm thickness then remove plastic. Sprinkle meat with ¼ tsp SIDS SALT & PEPPER then top with spinach mixture.
Close meat, tie with kitchen string and secure ends with toothpicks. Sprinkle with remaining SIDS SALT & PEPPER. Place in skillet. Bake at 220°C for 15 minutes.
Meanwhile, in a small saucepan, combine SIDS RASPBERRY VINEGAR with apple-cranberry juice concentrate. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. Pour over the meat. Bake until a meat thermometer reads 63°C.
Let stand for 10 minutes before slicing. Discard toothpicks.
