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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
  • Total Time
    Prep: 30 min. Grill: 30 min.
  • Makes
    6 servings


  • 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.
  • 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 thermometer inserted in stuffing reads 160°, brushing occasionally with reserved fennel mixture. Remove from the plank and let stand for 5 minutes before slicing.
Nutrition Facts
1/3 pound: 175 calories, 10g fat (2g saturated fat), 78mg cholesterol, 273mg sodium, 3g carbohydrate (0 sugars, 2g fiber), 18g protein.

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