Print
Email
Add a photoServings: 6
Ingredients
- 2 x Pork tenderloins, 12 ounce. each
- 1 tsp Oil
- 10 ounce Bag fresh spinach, washed and trimmed
- 3 x 6" pcs French Bread, split lengthwise, in half
- 1/3 c. Low Calorie Italain dressing
- 2 med Tomatoes, seeded and diced
- 4 tsp Grated Parmesan cheese
Directions
- Cut pork into slices, 1/4" thick. Place pork in plastic bag. Add in dressing, turning to coat. Tie bag securely and marinate at least 15 min but no longer than 1 1/2 hour. Remove pork from marinade. Brown pork in oil in nonstitck skillet. Pour off drippings. Add in tomatoes and spinach to pan.
- Cover tightly and cook over Medium-High heat for 2-3 min or possibly till spinach is wilted. Pour off liquid. Meanwhile, remove soft center from bread to create boats. Spoon 1 c. of pork mix into each boat. Sprinkle each with equal amount of cheese.
- NOTES :
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 6 servings | |
| Calories 112 | |
| Calories from Fat 27 | 24% |
| Total Fat 3.05g | 4% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.04g | |
| Cholesterol 52mg | 17% |
| Sodium 91mg | 4% |
| Potassium 592mg | 17% |
| Total Carbs 2.75g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.14g | 1% |
| Protein 18.22g | 29% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
