Pork Tenderloin Florentine |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. 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:
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 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.
4. 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.
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