Post by carnation037 on Jan 17, 2003 22:21:59 GMT -6
Needs to marinate for 1/2 hour up to 1-1/2 hours.
Pork Florentine Bread Boats
2 lean pork tenderloins, about 12 ounces each
1/2 cup reduced-calorie Italian dressing
1 teaspoon vegetable oil
2 ripe medium tomatoes, seeded and diced
10-ounce bag fresh spinach, washed, tough stems removed and discarded,
leaves dried well
Three 6-inch pieces Italian bread, split lengthwise in half
4 teaspoons grated Parmesan cheese
Slice pork into 1/4-inch slices. Place meat in a self-sealing plastic bag
with 6 tablespoons of Italian dressing. Marinate pork, refrigerated, for 1/2
to 1-1/2 hours.
When ready to make sandwiches, pat meat dry with paper towels. Discard
marinade. Remove soft centers of bread, leaving 1/2-inch shells to form 6
"boats."
You can use the bread boats as is; or at this point, if you wish, using 1
tablespoon of Italian dressing, you may brush soft surfaces of each boat and
toast under a preheated broiler until lightly browned, about 30 seconds.
Remove from heat and set aside.
Heat 1/2 teaspoon of oil in a large nonstick skillet over medium-high heat.
Brown meat in batches, 1 to 2 minutes per side. Remove browned meat to a
side plate and tent with foil to keep warm. Continue to brown meat, adding
more oil
from the remaining 1/2 teaspoon, if necessary.
Reduce heat to medium and to the same skillet add tomatoes, spinach and 1
tablespoon Italian dressing. Toss until spinach is just wilted. Return pork
to pan, stir to combine with spinach mixture, then divide contents of
skillet among toasted or untoasted bread boats. Top each serving with some
of the cheese.
Makes 6 servings
Nutrition per serving: 370 cal., 33g pro., 42g carbo., 7g total fat (2g
saturated fat), 63mg chol., 4g fiber, 682mg soldium
Pork Florentine Bread Boats
2 lean pork tenderloins, about 12 ounces each
1/2 cup reduced-calorie Italian dressing
1 teaspoon vegetable oil
2 ripe medium tomatoes, seeded and diced
10-ounce bag fresh spinach, washed, tough stems removed and discarded,
leaves dried well
Three 6-inch pieces Italian bread, split lengthwise in half
4 teaspoons grated Parmesan cheese
Slice pork into 1/4-inch slices. Place meat in a self-sealing plastic bag
with 6 tablespoons of Italian dressing. Marinate pork, refrigerated, for 1/2
to 1-1/2 hours.
When ready to make sandwiches, pat meat dry with paper towels. Discard
marinade. Remove soft centers of bread, leaving 1/2-inch shells to form 6
"boats."
You can use the bread boats as is; or at this point, if you wish, using 1
tablespoon of Italian dressing, you may brush soft surfaces of each boat and
toast under a preheated broiler until lightly browned, about 30 seconds.
Remove from heat and set aside.
Heat 1/2 teaspoon of oil in a large nonstick skillet over medium-high heat.
Brown meat in batches, 1 to 2 minutes per side. Remove browned meat to a
side plate and tent with foil to keep warm. Continue to brown meat, adding
more oil
from the remaining 1/2 teaspoon, if necessary.
Reduce heat to medium and to the same skillet add tomatoes, spinach and 1
tablespoon Italian dressing. Toss until spinach is just wilted. Return pork
to pan, stir to combine with spinach mixture, then divide contents of
skillet among toasted or untoasted bread boats. Top each serving with some
of the cheese.
Makes 6 servings
Nutrition per serving: 370 cal., 33g pro., 42g carbo., 7g total fat (2g
saturated fat), 63mg chol., 4g fiber, 682mg soldium