Ingredients

2 lean pork tenderloins, about 12 ounces each
1/2 cup reduced-calorie Italian dressing
1 teaspoon vegetable oil
2 ripe medium tomatoes, seeded and diced
10-ounce bag fresh spinach, washed, tough stems removed and discarded, leaves dried well
Three 6-inch pieces Italian bread, split lengthwise in half
4 teaspoons grated Parmesan cheese

Directions

Slice pork into 1/4-inch slices. Place meat in a self-sealing plastic bag with 6 tablespoons of Italian dressing. Marinate pork, refrigerated, for 1/2 to 1 1/2 hours.

When ready to make sandwiches, pat meat dry with paper towels. Discard marinade. Remove soft centers of bread, leaving 1/2-inch shells to form 6 "boats." You can use the bread boats as is or at this point, if you wish, using 1 tablespoon of Italian dressing, you may brush soft surfaces of each boat and toast under a preheated broiler until lightly browned, about 30 seconds. Remove from heat and set aside.

Heat 1/2 teaspoon of oil in a large nonstick skillet over medium-high heat. Brown meat in batches, 1 to 2 minutes per side. Remove browned meat to a side plate and tent with foil to keep warm. Continue to brown meat, adding more oil from the remaining 1/2 teaspoon, if necessary.

Reduce heat to medium and to the same skillet add tomatoes, spinach and 1 tablespoon of Italian dressing. Toss until spinach is just wilted. Return pork to pan, stir to combine with spinach mixture, then divide contents of skillet among toasted or untoasted bread boats. Top each serving with some of the cheese. Makes 6 servings.

Nutrition information per serving: 370 cal., 33 g pro., 42 g carbo., 7 g total fat (2 g saturated fat), 63 mg chol., 4 g fiber, 682 mg sodium.