Pork Tenderloin Florentine Recipes

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SPINACH-STUFFED PORK TENDERLOIN



Spinach-Stuffed Pork Tenderloin image

Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach
2 thin slices deli ham (1/2 ounce each)

Steps:

  • Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 248 calories, Fat 12g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 588mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.

FLORENTINE PORK MEDALLIONS



Florentine Pork Medallions image

An easy, flavorful dish. This can be a weeknight family dinner or an elegant presentation for company. Pleasing to children and adults!

Provided by Alskann

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb pork tenderloin
2 -3 tablespoons all-purpose flour
1 cup white wine
1 cup milk
2 -3 tablespoons chopped sun-dried tomatoes
1/2 cup frozen chopped spinach, thawed and drained
2 -3 tablespoons grated asiago cheese
sea salt, to taste
fresh ground pepper, to taste

Steps:

  • Preheat oven to 325 degrees.
  • Place tenderloin in baking dish sprayed with non-stick spray.
  • Season with salt and pepper to taste.
  • Bake 35-40 minutes or until desired doneness.
  • When pork is done, remove from pan and keep warm.
  • Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan.
  • Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.
  • Slowly whisk in white wine; stir until smooth.
  • Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
  • Gradually stir in milk; bring to a simmer.
  • Cook over medium heat until smooth and thick, stirring constantly.
  • Add chopped sun-dried tomatoes and spinach.
  • Continue cooking until completely heated through. Mixture will be somewhat thick.
  • Slice pork tenderloin into medallions, approximatley 1/4-1/2 inch thickness.
  • Arrange pork medallions on serving plate, top with spinach-tomato mixture.
  • Season with salt and pepper, if desired.
  • Sprinkle asiago cheese over the top and serve hot!

Nutrition Facts : Calories 266, Fat 8.6, SaturatedFat 3.6, Cholesterol 83.4, Sodium 137.6, Carbohydrate 9, Fiber 0.9, Sugar 1.4, Protein 26.7

ROLLED PORK FLORENTINE



Rolled Pork Florentine image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

1 pork loin, about 2 pounds/900 g
Salt and freshly ground black pepper
7 ounces/200 g spinach
2 slices bacon, cut into lardons
1 medium onion, chopped
1 clove garlic, minced
4 tablespoons fresh breadcrumbs
1 tablespoon oil, for frying
1/2 cup/125 ml white wine

Steps:

  • Heat the oven to 375 degrees F. Set the pork on a cutting board and imagine you're going to cut an upside-down letter T into it: in other words, slice half-way through, lengthwise, then half-way through to the left and the right. Open out the meat. Lay plastic wrap over it, and pound flat with a mallet. Season with salt and pepper, and set aside.
  • Rinse the spinach and spin dry, allowing a little water to remain clinging to the leaves. Put it in a saute pan, cover, and wilt, about 5 minutes. Lay the spinach on a clean tea or kitchen towel and squeeze dry. Chop, and set aside.
  • Wipe out the pan and put if back on the stove. Fry the bacon until cooked, remove to drain. Pour off all but a tablespoon or 2 of the fat and fry the onion until golden. Add the garlic and cook 1 minute. Stir through the bread crumbs and spinach. Season with salt and pepper.
  • Pat the stuffing over the meat, leaving a 1-inch border. Roll and tie the pork at 2-inch intervals. Wipe out the saute pan and heat the oil in it. Brown the meat on all sides, pour in the wine, and then transfer to the oven and roast until done, about 45 minutes. Remove from the oven and let the meat rest 10 minutes. Wrap for later, or slice and serve with the pan juices poured over.

PORK TENDERLOIN FLORENTINE



Pork Tenderloin Florentine image

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.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 275 calories, Fat 14g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 382mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 3g fiber), Protein 28g protein.

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