| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
French |
Breads, Cheese, Main dishes, Pork, Tomatoes |
6 |
Servings |
INGREDIENTS
| 2 |
|
Pork tenderloins, 12 oz. each |
| 1 |
ts |
Oil |
| 10 |
oz |
Bag fresh spinach, washed and trimmed |
| 3 |
|
6" pieces French Bread, split lengthwise, in half |
| 1/3 |
c |
Low Calorie Italain dressing |
| 2 |
md |
Tomatoes, seeded and diced |
| 4 |
ts |
Grated Parmesan cheese |
INSTRUCTIONS
Cut pork into slices, 1/4" thick. Place pork in plastic bag. Add dressing,
turning to coat. Tie bag securely and marinate at least 15 minutes but no
longer than 1 1/2 hour. Remove pork from marinade. Brown pork in oil in
nonstitck skillet. Pour off drippings. Add tomatoes and spinach to pan.
Cover tightly and cook over Medium-High heat for 2-3 minutes or until
spinach is wilted. Pour off liquid. Meanwhile, remove soft center from
bread to form boats. Spoon 1 cup of pork mixture into each boat. Sprinkle
each with equal amount of cheese.
MC formatting by bobbi744@sojourn.com
NOTES : Per serving; 278 calories, 8 g. fat, 68 mg. cholesterol.
Recipe by: Meijer Super Market Posted to MC-Recipe Digest V1 #631 by
Roberta Banghart <bobbi744@sojourn.com> on Jun 01, 1997
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