FLORENTINE PORK IN FRENCH BREAD BOATS
• 2 pork tenderloins, about 12 ounces each
• 1/3 cup reduced-calorie Italian dressing
• 1 teaspoon vegetable oil
• 2 medium tomatoes, seeded and diced
• 1 bag (10 ounces) fresh spinach, washed and trimmed
• 3 6-inch pieces French bread, split lengthwise in half
• 4 teaspoons grated Parmesan cheese
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.
Brown pork in oil in nonstick skillet; pour off drippings. 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.
A light dinner or weekend lunch. Serve with pasta salad and fresh fruit.
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 courtesy of National Pork Board.
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