Spinach Basil Stuffed Pork Tenderloin

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. Here’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.