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)
- 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.