Spinach Pork Tenderloin

2 cups torn fresh baby spinach
1/4 cup water
1/2 cup frozen artichoke hearts, thawed and chopped
1/3 cup shredded Parmesan cheese
1/4 teaspoon dried rosemary, crushed
1 pork tenderloin (1 pound)
1/2 teaspoon salt, divided
1/8 teaspoon pepper

Sauce:
1/2 cup apple-cranberry juice concentrate
1/4 cup balsamic vinegar
1 tablespoon sugar

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.

Cut a lengthwise slit down center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness; remove plastic. Sprinkle meat with 1/2 teaspoon salt; top with spinach mixture.

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° for 15 minutes.

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. Makes 4 servings.