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Title: Florentine Pork In French Bread Boats
Yield: 6 Servings

Ingredients

      2    pork tenderloins, 12 oz.
           -each
      1 ts oil
     10 oz bag fresh spinach, washed
           -and trimm; ed
      3    6 pieces french bread, split
           - length; wise, 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 on Jun 01, 1997

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