Pork Tenderloin Florentine Recipe

Name: Pork Tenderloin Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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
4
; brush lightly with browning sauce if desired. Top with remaining spinach; sprinkle with nutmeg. Arrange mushroom caps around meat; sprinkle with remaining Parmesan.
5
Cover and bake at 350u00b0 for 30 minutes. Uncover and bake 10 minutes longer or until a thermometer inserted into meat layer reads 160u00b0-170u00b0. Cut into 1-in. slices.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Pork Tenderloin Florentine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin Florentine

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