Half of a whole pork tenderloin
1 (12 oz.) pkg. frozen creamed spinach
4 oz. cream cheese, softened
6 oz. fresh Parmesan cheese, shredded
1/2 cup fresh cranberries
Bakers string
1/2 cup (1 stick) butter
Salt & pepper, to taste (rough grind on both)
1/2 cup orange juice concentrate
1/4 cup water

Sauce:

1 (1 lb.) pkg. fresh cranberries
1 (16 oz.) jar orange marmalade
1/2 cup sugar

Preheat oven to 450°F. Using clean countertop or large cutting board, cut tenderloin down the center, not all the way through - pull apart gently.

Using a meat mallet or the bottom of small iron skillet, flatten the tenderloin out as much as possible - making the meat spread for easier rolling.

In a small bowl combine creamed spinach, cream cheese, Parmesan and half cup of cranberries. Spoon mixture on one edge of the meat and proceed to roll the flattened tenderloin into a roll. Secure with bakers string. Coat the rolled meat with the butter and salt and pepper.

Place in roasting pan. Mix the half cup or orange juice concentrate with 1/4 cup of water and add to the roasting pan - this orange juice mixture helps to steam a little orange flavor into the meat as it roasts.

Roast meat for 30 minutes for medium-well done.

Meanwhile, in small boiler on top of stove, prepare the sauce by combining the cranberries, orange marmalade and sugar; bring to a slow boil.

I let this sauce simmer on very low while the meat is roasting. When meat is done to your taste (I prefer medium-well done) remove from oven. Let rest for minimum of ten minutes, remove string and slice into one-inch slices. Place on serving dish and spoon on the sauce.

Submitted by: Lgudger