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Pork Tenderloin Florentine
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.
- 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.