We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Spinach and Basil-Stuffed Pork Tenderloin

(0)
  0 reviews
  • 20 min prep time
  • 60 min total time
  • 11 ingredients
  • 6 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

A fancy entrée for six, finished in an hour!

Ingredients

Stuffing

1
tablespoon olive or vegetable oil
1
large clove garlic, minced
1
box (9 oz) Green Giant™ frozen spinach, thawed, well drained
1/3
cup chopped fresh or 4 1/2 teaspoons dried basil leaves
1/4
teaspoon salt
1/8
teaspoon pepper
1
egg

Pork Tenderloin

2
pork tenderloins (1 1/2 lb)
1
tablespoon olive or vegetable oil
1
large clove garlic, minced
1
teaspoon fennel seed, crushed

Steps

  • 1 Heat oven to 375°F. In 8-inch skillet, heat 1 tablespoon oil over medium-high heat. Add 1 minced clove of garlic; cook and stir 30 to 60 seconds or until garlic is tender. Remove from heat. Stir in remaining stuffing ingredients.
  • 2 Butterfly each pork tenderloin by making lengthwise cut 3/4 of the way through, being careful not to cut tenderloin into 2 pieces. Open each tenderloin and lay flat. If desired, sprinkle cut sides of each with salt and pepper.
  • 3 Spread stuffing evenly over cut side of 1 tenderloin. Place second tenderloin, cut side down, over stuffing (to ensure even cooking, place wide end of 1 tenderloin at narrow end of the other). Tie at intervals with cotton string.
  • 4 In small bowl, mix 1 tablespoon oil, 1 minced clove of garlic and the fennel seed. Brush tenderloin with oil mixture; place on rack in shallow roasting pan.
  • 5 Bake uncovered 35 to 45 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center of pork reads 160°F. Remove string before cutting into slices.
  • 1 Heat oven to 375°F. In 8-inch skillet, heat 1 tablespoon oil over medium-high heat. Add 1 minced clove of garlic; cook and stir 30 to 60 seconds or until garlic is tender. Remove from heat. Stir in remaining stuffing ingredients.
  • 2 Butterfly each pork tenderloin by making lengthwise cut 3/4 of the way through, being careful not to cut tenderloin into 2 pieces. Open each tenderloin and lay flat. If desired, sprinkle cut sides of each with salt and pepper.
  • 3 Spread stuffing evenly over cut side of 1 tenderloin. Place second tenderloin, cut side down, over stuffing (to ensure even cooking, place wide end of 1 tenderloin at narrow end of the other). Tie at intervals with cotton string.
  • 4 In small bowl, mix 1 tablespoon oil, 1 minced clove of garlic and the fennel seed. Brush tenderloin with oil mixture; place on rack in shallow roasting pan.
  • 5 Bake uncovered 35 to 45 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center of pork reads 160°F. Remove string before cutting into slices.

Expert Tips

Crush the fennel seed in a mortar and pestle or place it in a plastic bag and crush with a rolling pin.

Spread spinach stuffing over cut side of 1 tenderloin. Place second tenderloin, cut side down over stuffing. Tie with cotton string.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
0%
Cholesterol
105mg
36%
Sodium
180mg
8%
Total Carbohydrate
2g
1%
Dietary Fiber
1g
4%
Sugars
0g
0%
Protein
28g
28%
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved