• 2 pork tenderloin, (about 12 ounces each)
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 6 cups fresh spinach, torn
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground marjoram
  • 1/8 teaspoon pepper
  • 4 teaspoons Parmesan cheese, grated

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 degrees F. oven for 20 minutes. To serve, remove string and slice.

Serves 6

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.

Calories: 160 calories

Protein: 26 grams

Fat: 6 grams

Sodium: 310 milligrams

Cholesterol: 81 milligrams

Saturated Fat: 3 grams

Carbohydrates: 1 grams

Fiber: 1 grams