Spinach and Basil-Stuffed Pork Tenderloin

Spinach and Basil-Stuffed Pork Tenderloin

A fancy entrée for six, finished in an hour!

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Crush the fennel seed in a mortar and pestle or place it in a plastic bag and crush with a rolling pin.
How To
Spread spinach stuffing over cut side of 1 tenderloin. Place second tenderloin, cut side down over stuffing. Tie with cotton string.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 105mg;
  • Sodium 180mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 1g,
    • Sugars 0g),
  • Protein 28g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 4 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.