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Spinach 'n' Basil-Stuffed Tenderloins

 Spinach 'n' Basil-Stuffed Tenderloins
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
6 ServingsPrep: 30 min. Grill: 30 min.


  • 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


  • 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.
  • 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.

2 of 2

Spinach 'n' Basil-Stuffed Tenderloins (continued)

Directions (continued)

  • In a small bowl, combine fennel and remaining garlic and oil. Reserve
  • 1 tablespoon for basting. Brush remaining mixture over tenderloins.
  • 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.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.