Florentine Pork in French Bread Boats
For a light dinner or weekend lunch, transform ordinary bread loaves into the perfect vehicle for a tasty pork filling.
- 2 pork tenderloin, (about 12 ounces each)
- 1/3 cup Italian dressing, (reduced calorie)
- 1 tsp vegetable oil
- 2 medium tomato, seeded and diced
- 3 oz spinach, washed and trimmed
- 3 French bread (6 inch pieces), split lengthwise in half
- 4 tsp Parmesan cheese, grated
- 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 and discard marinade.
- Brown pork in oil in nonstick skillet over medium-high heat, about 4-5 minutes. 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.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with pasta salad and fresh fruit.
Calories from Fat 82 (25%)
(14%)Total Fat 9g
(15%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 29g
(12%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.