Pork Florentine - Kraft Recipes Top
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Pork Florentine

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  • Cut a lengthwise slit down the center of the pork loin within 1/2 in. of the bottom. Open the pork loin so it lies flat. Cover with plastic wrap. Flatten (with a meat mallet or a rolling pin will work). Remove plastic and cover with Dijon mustard, provolone cheese and spinach. Press down gently. Roll up like a jelly-roll style. Tie with kitchen string 1-1/2-in. to 2-in. intervals. Sprinkle with salt and pepper.
  • Place on a rack in a shallow baking pan.
  • Bake, uncovered, at 425 degrees F for 25-30 min. or until meat thermometer reads 165 degrees F. Transfer to a serving platter. Let stand for 10 min. before serving.


This is a great recipe. It can be cut raw and put in freezer bags for individual use. It only takes 25-30 min. to cook according to size - this is 2-3 lb. - 165 degrees F internal temperature.

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