Florentine Pork in French Bread Boats
These appealing sandwich boats make a great tasting light supper.
2 pork tenderloins (about 12 ounces each)
1/3 cup your favorite Italian dressing
1 teaspoon vegetable oil
2 medium tomatoes, seeded and diced
1 (10-ounce) package fresh spinach, washed and trimmed
Salt and ground black pepper to taste
3 (6-inch) French or hoagie rolls, split lengthwise in half
4 teaspoons freshly 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 and brown in oil in a nonstick skillet.
- Add tomatoes and spinach. Cover tightly and cook over medium-high heat 2 to 3 minutes or until spinach is wilted. Pour off excess liquid. Season to taste with salt and pepper.
- Meanwhile remove soft centers from bread to form "boats". Spoon 1 cup pork mixture into each boat. Sprinkle each with equal amount of Parmesan cheese and serve.
Makes 6 (1 "boat") servings.
- For a crisper crust on the "boats", before splitting the bread rolls, bake whole in a 425°F (220°C) oven for about 10 minutes, or until hot.
- For additional flavor, lightly drizzle filled "boats" with additional Italian dressing prior to sprinkling with the Parmesan cheese.
Recipe and photograph provided courtesy of National Pork Board.