{"id":127046,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pork-tenderloin-florentine\/"},"modified":"2023-06-27T07:05:07","modified_gmt":"2023-06-27T12:05:07","slug":"pork-tenderloin-florentine","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pork-tenderloin-florentine\/","title":{"rendered":"Pork Tenderloin Florentine"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

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. 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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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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°. 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