- 1 pork tenderloin (1 pound)
- 1/8 teaspoon garlic powder
- 5 to 6 medium whole fresh mushrooms
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained, divided
- 1/2 cup corn-bread stuffing mix
- 3 tablespoons grated Parmesan cheese, divided
- 3 tablespoons butter, melted
- 1 tablespoon sliced green onion
- Browning sauce, optional
- Dash ground nutmeg
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten with the flat side of a meat mallet or rolling pin to 1/4-in. thickness. Remove plastic and sprinkle meat with garlic powder; set aside.
- Separate caps from stems of three mushrooms; set caps aside. Chop stems and remaining mushrooms to measure 1/2 cup. In a bowl, combine chopped mushrooms, half the spinach, stuffing mix, 2 tablespoons cheese, butter and onion; mix well. Spread over tenderloin. Roll up, starting with a long edge. Secure with toothpicks.
- Place, seam side down, in a greased 13-in. x 9-in. baking pan; brush lightly with browning sauce if desired. Top with remaining spinach; sprinkle with nutmeg. Arrange mushroom caps around meat; sprinkle with remaining Parmesan.
- Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes longer or until a meat thermometer inserted into meat layer reads 160°-170°. Cut into 1-in. slices. Yield: 4 servings.
Originally published as Pork Tenderloin Florentine in Country Pork 1996, p82
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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