Menu

Spinach and Basil-Stuffed Pork Tenderloin

  • Save Recipe
Spinach and Basil-Stuffed Pork Tenderloin
  • Prep 20 min
  • Total 60 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
A fancy entrée for six, finished in an hour!
Updated Mar 3, 2010

Ingredients

Stuffing

  • 1 tablespoon olive or vegetable oil
  • 1 large clove garlic, minced
  • 1 box (9 oz) 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Crush the fennel seed in a mortar and pestle or place it in a plastic bag and crush with a rolling pin.
  • tip 2
    Spread spinach stuffing over cut side of 1 tenderloin. Place second tenderloin, cut side down over stuffing. Tie with cotton string.

Nutrition

210 Calories, 10g Total Fat, 28g Protein, 2g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
105mg
36%
Sodium
180mg
8%
Potassium
510mg
15%
Total Carbohydrate
2g
1%
Dietary Fiber
1g
4%
Sugars
0g
Protein
28g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
10%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved