Florentine pork in french bread boats
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pork tenderloins, 12 oz. each | |
| 1 | teaspoon | Oil |
| 10 | ounces | Bag fresh spinach, washed and trimmed |
| 3 | 6\" pieces French Bread, split lengthwise, in half | |
| ⅓ | cup | Low Calorie Italain dressing |
| 2 | mediums | Tomatoes, seeded and diced |
| 4 | teaspoons | Grated Parmesan cheese |
Directions
Cut pork into slices, ¼" thick. Place pork in plastic bag. Add dressing, turning to coat. Tie bag securely and marinate at least 15 minutes but no longer than 1½ hour. Remove pork from marinade. Brown pork in oil in nonstitck skillet. Pour off drippings. Add tomatoes and spinach to pan.
Cover tightly and cook over Medium-High heat for 2-3 minutes or until spinach is wilted. Pour off liquid. Meanwhile, remove soft center from bread to form boats. Spoon 1 cup of pork mixture into each boat. Sprinkle each with equal amount of cheese.
MC formatting by bobbi744@...
NOTES : Per serving; 278 calories, 8 g. fat, 68 mg. cholesterol.
Recipe by: Meijer Super Market Posted to MC-Recipe Digest V1 #631 by Roberta Banghart <bobbi744@...> on Jun 01, 1997