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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
US|METRIC
6 SERVINGS
- 2 pork tenderloin (about 12 ounces each)
- 1 clove garlic (minced)
- 1 Tbsp. butter
- 6 cups fresh spinach (torn)
- 1/2 tsp. salt
- 1/4 tsp. marjoram (ground)
- 1/8 tsp. pepper
- 4 tsp. Parmesan cheese (grated)
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Directions
- 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.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium340mg14% |
| Potassium840mg24% |
| Protein37g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate1g0% |
| Dietary Fiber<1g3% |
| Sugars0g |
| Vitamin A60% |
| Vitamin C15% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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