Best Boneless Roast Pork Florentine Recipes
PORK TENDERLOIN FLORENTINE
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
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.
FLORENTINE STYLE ROAST PORK
This roasted pork is so simple! It was a Sunday Dinner specialty prepared by my "Nona" (Italian Grandmother). It was often accompanied by a risotto, and any number of delicious vegetables...we all loved it! I last made this dish about two weeks ago for my eldest daughter's birthday...it was a smash hit! I know Nona was smiling...
Provided by Isis Bakeet
Categories Roasts
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325 degrees.
- 2. Using a damp paper towel, wipe the pork roast then make small slits here and there on the fat side of pork roast. Place in a shallow roasting pan.
- 3. Combine the rest of the ingredients:salt, pepper, lemon juice and peel, and the garlic and rosemary. Fill each small slit in the pork with this mixture and rub all over the outside surfaces of the roast.
- 4. Place the roast in the heated oven. Baste the meat with its pan juices from time to time and cook until done. Let rest about 15 minutes before carving into thick slices.
- 5. Any leftovers can be thinly sliced and served in sandwiches on crusty Ciabatta rolls spread with unsalted butter.
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