Spinach and Basil-Stuffed Pork Tenderloin

 

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

2

pork tenderloins (1 1/2 lb)

1

tablespoon olive or vegetable oil

1

large clove garlic, minced

1

teaspoon fennel seed, crushed

• 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.