Recipe Details

Florentine Pork in French Bread Boats

Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 15 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

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

Cooking Directions

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.

Serves 6

Serving Suggestions

A light dinner or weekend lunch. Serve with pasta salad and fresh fruit.

Nutrition Information

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

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Sauteing

COOKING BASICS:
1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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