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Florentine, "in the style of Florence (Italy)", usually refers to dishes that are presented on a bed of spinach. Serve with pasta and French bread.

Pork Tenderloin Florentine

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 pepper
4 teaspoons freshly grated Parmesan cheese

1. 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.
2. 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.
3. 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.
4. Roast in a 425 degrees F. oven for 20 minutes.
5. To serve, remove string and slice.

Serves 6.

Nutrition Facts
Calories 161 calories
Protein 26 grams
Fat 5 grams
Sodium 348 milligrams
Cholesterol 83 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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