• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Basil » Spinach Basil Stuffed Pork Tenderloin

Spinach Basil Stuffed Pork Tenderloin

July 9, 2008 · WCC Administr@tr · Leave a Comment

The hubby is off from work today so I’m taking advantage of making a nice dinner. So what’s gracing our table tonight? Spinach Basil Stuffed Pork Tenderloin! This is a great dish that doesn’t take much effort and is elegant enough for company. You could even prepare this in advance and freeze it in a heavy duty freezer bag. I served this with citrus basil hot crashed potatoes and sauteed veggies. dsc00011-1978534Here’s the recipe for Spinach Basil Stuffed Pork Tenderloin:

2 pork tenderloins (1 pound each)

Seasoned oil:
2 Tbl olive oil
1 Tbl chopped garlic
1 Tbl fennel seeds, crushed
1/2 tsp kosher salt
1/2 tsp black pepper

Spinach stuffing:
1 cup frozen chopped spinach, thawed
2 Tbl fresh chopped basil
1 Tbl chopped garlic
1/2 tsp kosher salt

In a small bowl, stir together ingredients for seasoned oil; set aside. In a bowl, stir together the spinach stuffing ingredient (spinach through salt); set aside. To prepare the tenderloins, cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins to lie flat. Lightly brush with some of the seasoned oil. Divide the stuffing mixture between both tenderloins, close tenderloins. Tie tenderloins at 2-inch to 3-inch intervals with kitchen string. Brush exterior of tenderloins with remaining oil.

Tenderloins can also be grilled over indirect medium heat for 25-30 minutes or baked in oven at 425° 25-30 minutes either method, until a meat thermometer inserted in the pork reads 155º.

Basil, Garlic, Olive oil, Pork, Spinach

Previous Post: « Florida Sunshine in a Box #2!
Next Post: When Spinach & Cheese Comes Together… »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago