A light dinner or weekend lunch. Serve
with pasta salad and fresh fruit.
Florentine
Pork in French Bread Boats
- 1/3 cup reduced-calorie
Italian dressing
1 teaspoon vegetable oil
2 medium tomatoes, seeded and diced
1 bag (10 ounces) fresh spinach, washed and trimmed
- 3 (6-inch) pieces French
bread, split lengthwise in half
- 4 teaspoons grated Parmesan
cheese
- Cut pork into slices 1/4-inch
thick. Place pork in plastic bag; add dressing, turning to coat.
Tie bag securely and marinate at least 15 minutes (no longer
than 1 1/2 hours). Remove pork from marinade. Brown pork in oil
in nonstick skillet; pour off drippings. Add tomatoes and spinach.
Cover tightly and cook over medium-high heat 2-3 minutes or until
spinach is wilted. Pour off liquid.
- Meanwhile remove soft
centers from bread to form "boats". Spoon 1 cup pork
mixture into each boat. Sprinkle each with equal amount of cheese.
Makes 6 servings.
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
