Spinach Pork Tenderloin

I love stuffed meats so I am betting I am going to like this dish. I'll let you know.

2 cups torn fresh spinach
1/4 cup water
1/2 cup frozen artichoke hearts, thawed and chopped (I am using canned)
1/3 cup shredded Parmesan cheese
1/4 tsp dried rosemary (or 1 TBS fresh)
1 lb pork tenderloin
1/2 tsp salt, divided
1/8 tsp pepper

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

Directions:
In a nonstick skillet, cook the spinach in water over medium heat for 3-4 minutes or until wilted; drain well. Combine with 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 with 1/4th tsp of 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 degrees for 15 minutes.
Meanwhile, in a saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Pour over the meat. Bake 10 minutes longer or until a meat thermometer reads 160 degrees. Let stand 10 minutes before slicing.

Nutrition Information
Serving Size: 3 oz of meat with 2 TBS of sauce
Meal Plan: 262 Calories, 4 very lean meats, 1 vegetable, 1 fruit, 1/2 fat

I will serve with rice and mixed vegetables (frozen green giant I got on sale this week).