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

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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.