• 1 lb. pork tenderloins, cut into 1/4 inch slices
• 3-1/2 Tbs. light Italian dressing
• 3/4 tsp. vegetable oil
• 1-1/4 tomatoes, seeded and diced
• 7 ounces fresh spinach, washed and trimmed
• 2 6 inch loaves French bread, split lengthwise in half
• 2-3/4 tsp. grated Parmesan cheese

Place pork in a plastic bag. Add dressing and turn to coat. Tie bag securely and marinate at least 15 minutes but no longer than 1-1/2 hours. Remove pork from marinade. Discard marinade. Heat oil in a heavy nonstick skillet over medium high heat. Sauté pork until browned on all sides. Pour off drippings. Add tomatoes and spinach. Cover tightly and cook 2-3 minutes or until spinach is wilted. Pour off liquid. Remove soft centers from bread to form boats. Spoon 1 cup pork mixture into each boat. Sprinkle each with cheese.

Per serving: calories 807, fat 12.9g, 15% calories from fat, cholesterol 73mg, protein 47.9g, carbohydrates 122.1g, fiber 8.6g, sugar 4.3g, sodium 1511mg, diet points 16.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 7.7, Lean meat: 0.1, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 3.6

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The recommended wine is: Riesling.