Pork Tenderloin Florentine Recipe

• 2 pork tenderloin (3/4 pound each)
• 4 garlic cloves, chopped
• 1 teaspoon salt
• 1 box frzn spinach, minced (water squeezed out)
• Chicken bouillon cube
• 1 (4 ounce.) cream cheese, room temperature
• 2 carrots, Julian
• 1 c. warm water

1. Slice tenderloin in half and lb.
2. till meat is even.
3. Overlap edges.
4. Spread garlic and salt over meat, then spread cream cheese.
5. Sprinkle dry spinach over cheese.
6. Then add in Julian carrots on top.
7. Roll up like a jelly roll.
8. Tie string every 2 inches to secure.
9. Put in 2 qt low casserole dish.
10. Dissolve bouillon cube in warm water and pour over meat.
11. Bake at 325 degrees for 1 hour, basting every 10 min.
12. FOR GRAVY: In separate pan pour drippings.
13. Under low heat mix cornstarch and cool lowfat milk till mixed; add in to drippings, constantly stirring.
14. Add in another bouillon cube and mustard; salt and pepper to taste.
15. Slice tenderloin and pour gravy over top and enjoy!

pork tenderloin, garlic, salt, frzn spinach, chicken, cream cheese, carrots, water

Taken from cookeatshare.com/recipes/pork-tenderloin-florentine-26135 (may not work)