• 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)


  1. 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.
  2. 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.
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