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Spinach 'n' Basil-Stuffed Tenderloins Recipe
Spinach 'n' Basil-Stuffed Tenderloins Recipe photo by Taste of Home

Spinach 'n' Basil-Stuffed Tenderloins Recipe

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This recipe makes the most delicious stuffed pork tenderloin ever! The pork is always tender and the grilling it makes it easy.—Waukesha Area Technical College, , Waukesha, Wisconsin
TOTAL TIME: Prep: 30 min. Grill: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Grill: 30 min.
MAKES: 6 servings

Ingredients

  • Grilling plank
  • 1-1/2 teaspoons minced garlic, divided
  • 3 tablespoons olive oil, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 egg
  • 1/3 cup minced fresh basil
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 2 pork tenderloins (1 pound each)
  • 2 teaspoons fennel seed, crushed

Nutritional Facts

1 serving (1/3 pound) equals 175 calories, 10 g fat (2 g saturated fat), 78 mg cholesterol, 273 mg sodium, 3 g carbohydrate, 2 g fiber, 18 g protein.

Directions

  1. Soak grilling plank according to package directions. In a small skillet, saute 1/2 teaspoon minced garlic in 1 tablespoon oil until tender. Transfer to a large bowl. Stir in the spinach, egg, basil, 1/4 teaspoon salt and 1/8 teaspoon pepper; set aside.
  2. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lay flat; sprinkle with remaining salt and pepper. Spread stuffing down the center of each tenderloin. Close each tenderloin; tie at 1-1/2-in. intervals with kitchen string.
  3. In a small bowl, combine fennel and remaining garlic and oil. Reserve 1 tablespoon for basting. Brush remaining mixture over tenderloins.
  4. Place plank on grill over direct medium heat. Cover and heat until plank creates a light to medium smoke and begins to crackle, about 3 minutes.(This indicates the plank is ready.) Place tenderloins on top of the plank. Grill, covered, over medium heat for 28-30 minutes or until a meat thermometer inserted in stuffing reads 160°, brushing occasionally with reserved fennel mixture. Remove from the plank and let stand for 5 minutes before slicing. Yield: 6 servings.
Originally published as Spinach 'n' Basil-Stuffed Tenderloins in Backyard Living January/February 2005, p32

Nutritional Facts

1 serving (1/3 pound) equals 175 calories, 10 g fat (2 g saturated fat), 78 mg cholesterol, 273 mg sodium, 3 g carbohydrate, 2 g fiber, 18 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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