Pork Tenderloin Florentine Recipe

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Pork Tenderloin Florentine Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 13x9-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 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

Nutritional Facts

4 ounce-weight: 275 calories, 14g fat (7g saturated fat), 89mg cholesterol, 382mg sodium, 9g carbohydrate (1g sugars, 3g fiber), 28g protein.

  • 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
  1. 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.
  2. 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.
  3. Place, seam side down, in a greased 13x9-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.
  4. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes longer or until a 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

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