Pork Tenderloin Florentine
Florentine, 'in the style of Florence, Italy', usually refers to dishes that are presented on a bed of spinach—or are simply made with spinach. Serve with your favorite pasta and French bread.
2 pork tenderloins (about 12 ounces each)
1 clove garlic, minced
1 tablespoon butter or margarine
6 cups torn fresh spinach
1/2 teaspoon salt
1/4 teaspoon ground marjoram
1/8 teaspoon ground black pepper
2 tablespoons freshly grated Parmesan cheese
- In a large skillet cook garlic in hot butter until tender. Stir in spinach, salt, marjoram and pepper. Cook 3 minutes or till spinach is wilted; set aside.
- Cut each pork tenderloin lengthwise without cutting all the way through; use fingers to open and flatten tenderloins. Pound each tenderloin with a meat mallet to 1/4-inch thickness.
- Spread spinach mixture over one of the tenderloins; sprinkle with Parmesan cheese. Place the remaining tenderloin, cut side down, atop the spinach mixture. Secure with string. Place on rack in shallow roasting pan.
- Roast in a 425°F (220°C) oven for 20 minutes.
- To serve, remove string and slice.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.