Florentine Pork in French Bread Boats is great for a light dinner or weekend
2 pork tenderloin, (about 12 ounces each)
1/3 cup Italian dressing, (reduced
1 teaspoon vegetable oil
2 medium tomato, seeded and diced
spinach, washed and trimmed
3 French bread (6 inch pieces), split lengthwise
4 teaspoons Parmesan cheese, grated
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.
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.