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Pork Tenderloin Florentine

 Pork Tenderloin Florentine
My husband and I came up with this recipe one day when I had a pork tenderloin and didn't know what to do with it. It was so good, we invited friends over for a sample the next weekend.
4 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 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

Directions

  • 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

2 of 2

Pork Tenderloin Florentine (continued)

Directions (continued)

  • 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.
Nutritional Facts: 4 ounces equals 275 calories, 14 g fat (7 g saturated fat), 89 mg cholesterol, 382 mg sodium, 9 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.