The great thing about this recipe is that you can put a lot of stuffing in between these
pork tenderloins. By using two, it simplifies the process of stuffing, rather than just using one. Make sure you secure the tenderloins together tightly to make it easier to handle on the grill.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 2 pork tenderloins
- 2 tablespoons olive oil
- 2 large cloves garlic
- 2 cups finely chopped and washed spinach
- 1/3 cup chopped fresh basil
- 1 teaspoon crushed fennel seeds
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Preparation:
Heat 1 tablespoon of oil and 1 clove of garlic until garlic starts to brown. Pour into bowl and add spinach, basil, egg, salt and pepper. Mix well. Butterfly tenderloins by cutting lengthwise 3/4 of the way through the middle. Lay out flat. Spread mixture from bowl over one tenderloin. Place second tenderloin, cut side down on top of mixture. Tie together with cotton string at even intervals along tenderloins. Make sure that it is securely tied. Mix 1 tablespoon with 1 clove of garlic and fennel seeds. Brush over tenderloins. Place tenderloins on preheated grill. Cook 30 to 40 minutes until center of tenderloin in no longer pink. Continue to brush with oil during cooking. Turn occasionally. If using a meat thermometer, pork is done when it reads 160 degrees. Remove from grill and carefully remove string.
