SPINACH AND BASIL-STUFFED PORK TENDERLOIN
A fancy entrée for six, finished in an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 210, Carbohydrate 2 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g
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Amber-lei Duncan
[email protected]Overall, I thought this recipe was really good. I would definitely make it again.
Vivo Vivo
[email protected]This recipe was a little too complicated for me, but it turned out great in the end.
SIBONGILE
[email protected]I made this recipe for my husband's birthday dinner and he loved it. He said it was the best pork tenderloin he's ever had.
Phyllis Wojciechowski
[email protected]I thought the pork was a little bland, but the stuffing was really good.
Faizullah Faizullah
[email protected]This dish was easy to make and it turned out perfectly. I will definitely be making it again.
Evelyn Isabella
[email protected]I'm not a huge fan of spinach, but I really enjoyed this dish. The basil and cheese helped to balance out the flavor of the spinach.
Saidkhan Khansaid
[email protected]This recipe is definitely a keeper. I've made it several times now and it's always a crowd-pleaser.
Arthur Itis
[email protected]I had some trouble finding pork tenderloin, but I was able to substitute pork loin and it turned out great. I also added some chopped sun-dried tomatoes to the stuffing for a little extra flavor.
Cecil Baloloy
[email protected]The pork was a little dry for my taste, but the stuffing was delicious.
McKenna Patterson
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
Bougrine Zinou
[email protected]This recipe was a hit with my family! The pork was juicy and flavorful, and the spinach and basil stuffing was a perfect complement. I will definitely be making this again.