Florentine Pork in French Bread Boats
Florentine Pork in French Bread Boats is great for a light dinner or weekend lunch.
Ingredients
- 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 breads (6 inch pieces), split lengthwise in half
- 4 teaspoons Parmesan cheese, grated
Instructions
- 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 for about 4 to 5 minutes. Add tomatoes and spinach. Cover tightly and cook over medium-high heat for 2 to 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.
- Serve with pasta salad and fresh fruit.
Prep: 20 min | Cook: 10 min | Marinate: 15 min | 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 used with permission from: National Pork Board