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.


  • 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 marjoram (ground)
  • 1/8 teaspoon pepper
  • 4 teaspoons parmesan cheese (grated)


  1. 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.
  2. 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.
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