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Florentine Pork in French Bread Boats

Florentine Pork

Florentine Pork in French Bread Boats is great for a light dinner or weekend lunch.


  • 2 pork tenderloin, (about 12 ounces each)
  • 1/3 cup Italian dressing, (reduced calorie)
  • 1 teaspoon vegetable oil
  • 2 medium tomato, seeded and diced
  • 3 ounces spinach, washed and trimmed
  • 3 French bread (6 inch pieces), split lengthwise in half
  • 4 teaspoons Parmesan cheese, grated


  1. Cut pork into slices 1/4-inch thick. Place pork in plastic bag; add dressing, turning to coat. Tie bag securely and marinate at least 15 minutes (no longer than 1 1/2 hours). Remove pork from marinade and discard marinade.
  2. Brown pork in oil in nonstick skillet over medium-high heat, about 4-5 minutes. Add tomatoes and spinach. Cover tightly and cook over medium-high heat 2-3 minutes or until spinach is wilted. Pour off liquid. Meanwhile remove soft centers from bread to form "boats". Spoon 1 cup pork mixture into each boat. Sprinkle each with equal amount of cheese.
  3. Serve with pasta salad and fresh fruit.

Prep Time: 20 minutes | Cook Time: 10 minutes
Marinating Time: 15 minutes | Servings: 6

Nutrition Information Calories: 325 calories Protein: 31 grams Fat: 9 grams Sodium: 420 milligrams Cholesterol: 76 milligrams Saturated Fat: 3 grams Carbohydrates: 29 grams Fiber: 3 grams

Recipe and photo credit: National Pork Board -


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