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
- 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.
Serves 6.
Nutrition Facts: Calories 161 calories
Protein 26 grams Fat 5 grams Sodium 348 milligrams Cholesterol
83 milligrams
Recipe provided courtesy of Pork, Be Inspired®.
