Florentine Pork in French Bread Boats
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 15 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
2 pork tenderloin, (about 12 ounces each)
1/3 cup Italian dressing, (reduced calorie)
1 teaspoon vegetable oil
2 medium tomato, seeded and diced
3 ounces spinach, washed and trimmed
3 French bread (6 inch pieces), split lengthwise in half
4 teaspoons Parmesan cheese, grated
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 and discard marinade.
Brown pork in oil in nonstick skillet over medium-high heat, about 4-5 minutes. 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.
A light dinner or weekend lunch. Serve with pasta salad and fresh fruit.
Calories: 325 calories
Protein: 31 grams
Fat: 9 grams
Sodium: 420 milligrams
Cholesterol: 76 milligrams
Saturated Fat: 3 grams
Carbohydrates: 29 grams
Fiber: 3 grams