Pork Tenderloin Florentine

Name: Pork Tenderloin Florentine
Total time: 3600 s
Yield: 6 servings
Ingredients: 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

Pork

8Ingredients

230Calories

60Minutes

Description

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.

Ingredients

servings:

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)

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Directions

1In 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.
2Cut 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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