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Artichoke-Spinach Pork Tenderloin
Recipes
Artichoke-Spinach Pork Tenderloin
4 servings
20 minutes total

Ingredients

  • 1 lb pork tenderloin
  • 1 cup Deli artichoke and spinach dip, divided
  • ¼ cup flour
  • 3 tablespoons canola oil
  • ½ cup reduced-fat milk
  • 1 cup baby spinach

Steps

    1. Cut pork into 1-inch-thick slices. Coat pork with ½ cup dip, then with flour (wash hands).
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan; add pork (in batches) and cook 3–4 minutes on each side until golden and 145°F. Remove from pan.
    3. Pour milk, remaining ½ cup dip, and spinach into pan; simmer 2–3 minutes, stirring often, until sauce thickens.
Other Preparation Methods
    • Bake: Preheat oven to 400°F. Cut 1 lb pork tenderloin into 4 equal pieces. Coat pork with ¼ cup sun-dried tomato pesto. Wrap 1 slice prosciutto around each piece and place on foil-lined baking sheet. Bake 14–16 minutes until pork is 145°F.
    • Grill: Preheat grill on medium. Cut 1 large red bell pepper and 1 lb pork tenderloin into 1-inch chunks. Thread onto 6-inch skewers alternating with 1 lb pineapple chunks. Coat with spray and grill 8–10 minutes, turning often, until grill-marked and 145°F. Brush with ¼ cup teriyaki sauce.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 440, Total Fat 30g, Sat Fat 7g, Trans Fat 0g, Chol 85mg, Sodium 390mg, Total Carb 12g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 28g, Vitamin D 6%, Calc 15%, Iron 10%, Potassium 8%