SPINACH 'N' BASIL-STUFFED TENDERLOINS

Spinach 'n' Basil-Stuffed Tenderloins image

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

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

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

Steps:

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 : Calories 175 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 273mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 18g protein.