{"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. It was so good, we invited friends over for a sample the next weekend.<\/p>\n","protected":false},"author":7061,"featured_media":2010666,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304292,304430,304408,304368,306848,304268,307307,307383,307409,324623],"categories-v2":[308305,308830,308813,308745,309603,259483,310342,310410,310437,309177],"coauthors":[305],"recommended_recipes":[{"post_title":"Florentine Steak","post_link":"\/recipes\/florentine-steak\/","post_image":"\/wp-content\/uploads\/2024\/10\/Florentine-Steak_EXPS_FT24_277302_JR_0926_8.jpg"},{"post_title":"Chicken Florentine","post_link":"\/recipes\/chicken-florentine\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Hoisin Pork Tenderloin","post_link":"\/recipes\/hoisin-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2025\/01\/Hoisin-Pork-Tenderloin_EXPS_TOHD24_57594_EricKleinberg_7.jpg"},{"post_title":"Special Pork 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It was so good, we invited friends over for a sample the next weekend.","recipeIngredient":["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 cornbread stuffing mix","3 tablespoons grated Parmesan cheese, divided","3 tablespoons butter, melted","1 tablespoon sliced green onion","Browning sauce, optional","Dash ground nutmeg"],"recipeInstructions":[{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@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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