Best Pork Tenderloin Florentine Recipes

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ROLLED PORK FLORENTINE



Rolled Pork Florentine image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

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.

FLORENTINE PORK MEDALLIONS



Florentine Pork Medallions image

An easy, flavorful dish. This can be a weeknight family dinner or an elegant presentation for company. Pleasing to children and adults!

Provided by Alskann

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb pork tenderloin
2 -3 tablespoons all-purpose flour
1 cup white wine
1 cup milk
2 -3 tablespoons chopped sun-dried tomatoes
1/2 cup frozen chopped spinach, thawed and drained
2 -3 tablespoons grated asiago cheese
sea salt, to taste
fresh ground pepper, to taste

Steps:

  • Preheat oven to 325 degrees.
  • Place tenderloin in baking dish sprayed with non-stick spray.
  • Season with salt and pepper to taste.
  • Bake 35-40 minutes or until desired doneness.
  • When pork is done, remove from pan and keep warm.
  • Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan.
  • Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.
  • Slowly whisk in white wine; stir until smooth.
  • Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
  • Gradually stir in milk; bring to a simmer.
  • Cook over medium heat until smooth and thick, stirring constantly.
  • Add chopped sun-dried tomatoes and spinach.
  • Continue cooking until completely heated through. Mixture will be somewhat thick.
  • Slice pork tenderloin into medallions, approximatley 1/4-1/2 inch thickness.
  • Arrange pork medallions on serving plate, top with spinach-tomato mixture.
  • Season with salt and pepper, if desired.
  • Sprinkle asiago cheese over the top and serve hot!

Nutrition Facts : Calories 266, Fat 8.6, SaturatedFat 3.6, Cholesterol 83.4, Sodium 137.6, Carbohydrate 9, Fiber 0.9, Sugar 1.4, Protein 26.7

HERB-MARINATED PORK TENDERLOINS



Herb-Marinated Pork Tenderloins image

For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.

Provided by Ina Garten

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 10

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Steps:

  • Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
  • Preheat the oven to 400 degrees F.
  • Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams

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