Florentine Style Roast Pork Recipes

ROLLED PORK FLORENTINE

Rolled Pork Florentine image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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

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

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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