Pork Florentine en Croute
Experience a delicious Pork Florentine en Croute, made with Pepperidge Farm puff pastry and creamy spinach. Perfect for a special meal!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pepperidgefarm.com.
Cooking tools:
- Oven
- Stove
- Skillet
- Mixing bowl
- Fork
- Spoon
- Measuring spoon
- Measuring cup
- Rolling pin
- Pastry brush
- Baking sheet
- Cooling rack
- Chef's knife
Ingredients
- 1 1/4 pounds boneless pork tenderloin
- 1/8 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 egg
- 1 tablespoon water
- 1 package (10 ounces) frozen spinach, thawed and well drained
- 1/2 cup grated provolone cheese
- 2 tablespoons all-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
- 2 tablespoons Dijon-style mustard
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