1 lb. pork tenderloins cut into 1/4 inch slices
3-1/2 T. non-fat Italian dressing
3/4 tsp. vegetable oil
1-1/4 tomatoes, seeded and diced
7 oz. 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 C. pork mixture into each boat. Sprinkle each with cheese.