Spinach and Basil-Stuffed Pork Tenderloin

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  • 20 min prep time
  • 60 min total time
  • 11 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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