Best 6 Pork Tenderloin Florentine Recipes

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Embark on a culinary journey with our tantalizing Pork Tenderloin Florentine, an exquisite dish that combines the tender juiciness of succulent pork tenderloin with the vibrant flavors of fresh spinach, earthy mushrooms, and a creamy Parmesan sauce. This delectable entrée is a symphony of textures and tastes, offering a perfect balance of savory, tangy, and nutty notes. Savor the melt-in-your-mouth pork tenderloin, perfectly cooked to maintain its natural tenderness, while the sautéed spinach and mushrooms add a delightful pop of color and a burst of earthy flavors. The creamy Parmesan sauce, made with a blend of grated Parmesan cheese, heavy cream, and white wine, brings the dish together, creating a rich, velvety texture that elevates each bite. Pork Tenderloin Florentine is not just a meal; it's an experience that will leave you craving for more. So, prepare to indulge in this culinary masterpiece and let your taste buds dance with joy.

Let's cook with our recipes!

PERFECT PORK TENDERLOIN



Perfect Pork Tenderloin image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon tri-color peppercorns
1 tablespoon kosher salt
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/2 teaspoon crushed red pepper, optional
1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
2 tablespoons olive oil
3 tablespoons salted butter
2 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh parsley, plus more for garnish

Steps:

  • For the pork tenderloin: Preheat the oven to 425 degrees F.
  • Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
  • Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
  • Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
  • For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
  • Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

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

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.

STICKY BBQ-GLAZED PORK TENDERLOIN



Sticky BBQ-Glazed Pork Tenderloin image

This dish is packed with flavor: smoke, sweetness and spice combined with beautifully cooked, silky meat. The contrast is delicious, and using a store-bought barbecue sauce makes it simple and quick to prepare.

Provided by Ree Drummond Bio & Top Recipes

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons smoked paprika
1 tablespoon packed brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 pork tenderloins
1 cup store-bought barbecue sauce
2 tablespoons olive oil
Grilled Pineapple Pepper Relish, recipe follows, for serving
1/2 pineapple, cored and sliced into rings
5 tablespoons olive oil
3 jalapeños, halved and seeded (or leave some seeds for more heat)
1 poblano pepper, halved and seeded
1 large red bell pepper, quartered
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
1 tablespoon agave syrup
1 lime, zested and juiced

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
  • Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
  • Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
  • Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
  • Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
  • Heat a grill pan or grill over medium heat.
  • Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.

EASY MARINATED PORK TENDERLOIN



Easy Marinated Pork Tenderloin image

Make this easy marinade from ingredients you have around the house.

Provided by Lori

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h55m

Yield 3

Number Of Ingredients 6

¼ cup olive oil
¼ cup soy sauce
1 clove garlic, minced
3 tablespoons dijon honey mustard
salt and ground black pepper to taste
2 pounds pork tenderloin

Steps:

  • Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Transfer the pork loin to a baking dish; pour marinade over the pork.
  • Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 485.4 calories, Carbohydrate 9 g, Cholesterol 168.7 mg, Fat 24.7 g, Fiber 0.6 g, Protein 55.5 g, SaturatedFat 6.6 g, Sodium 1491.8 mg, Sugar 5.3 g

STUFFED AND ROLLED PORK TENDERLOIN



Stuffed and Rolled Pork Tenderloin image

Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 pork tenderloin
½ bunch flat-leaf parsley, chopped
⅓ cup bread crumbs
¼ cup dried currants
3 cloves garlic, minced
2 sprigs fresh rosemary, chopped
1 egg
2 tablespoons olive oil
2 teaspoons salt
1 ½ teaspoons ground black pepper
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
  • Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
  • Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
  • Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
  • Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
  • Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

Nutrition Facts : Calories 283.5 calories, Carbohydrate 15.1 g, Cholesterol 109.7 mg, Fat 14.1 g, Fiber 1.6 g, Protein 23.7 g, SaturatedFat 3.4 g, Sodium 1294.9 mg, Sugar 6.8 g

Tips:

  • Use a meat thermometer to ensure the pork tenderloin is cooked to your desired doneness. For medium-rare, cook to an internal temperature of 145°F (63°C). For medium, cook to 155°F (68°C). For medium-well, cook to 165°F (74°C).
  • If you don't have a meat thermometer, you can also check for doneness by making a small incision into the center of the tenderloin. If the juices run clear, the pork is cooked. If the juices are still pink, the pork needs to cook for a bit longer.
  • To prevent the pork from drying out, baste it with the cooking juices every few minutes.
  • If you don't have cooking twine, you can use toothpicks to secure the prosciutto and spinach leaves to the pork tenderloin.
  • Serve the pork tenderloin immediately after it is cooked, garnished with fresh parsley or thyme.

Conclusion:

Pork tenderloin Florentine is a delicious and elegant dish that is perfect for a special occasion. The tenderloin is wrapped in prosciutto and spinach leaves, then baked until cooked through. The result is a moist and flavorful dish that is sure to impress your guests. This dish is also relatively easy to make, so it's perfect for a weeknight meal. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

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