Spinach and Basil-Stuffed Pork Tenderloin Recipe - BettyCrocker.com

Ingredients

• 1 tablespoon olive or vegetable oil
• 1 large clove garlic, minced
• 1 box (9 oz) frozen spinach, thawed, well drained
• 1/3 cup chopped fresh or 4 1/2 teaspoons dried basil leaves
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg
• 2 pork tenderloins (1 1/2 lb)
• 1 teaspoon fennel seed, crushed