Lemon Basil Pork Tenderloin

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people


  • 1 cup chopped spinach
  • 1 clove garlic minced
  • 1 large shallot minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon zest
  • 2 teaspoons honey
  • 2 tablespoons chopped basil
  • sea salt and freshly ground black pepper to taste
  • 1 3-pound pork tenderloin


  • Preheat oven to 400 degrees.
  • In a medium bowl, mix the first 9 ingredients (spinach through salt and pepper).
  • Using a sharp knife, cut lengthwise down the tenderloin, without cutting all the way through.
  • Spoon the spinach mixture into the tenderloin. Using cooking twine, wrap tenderloin closed very tightly.
  • In a large baking dish, place the pork.
  • Place pork in the oven and bake for 15 to 20 minutes on each side, until a meat thermometer reads 145 degrees.
  • Remove pork from oven and let rest for 10 minutes then slice and serve.


SERVING SUGGESTION: Stir-Fried Sliced Zucchini, Yellow Squash and Red Bell Pepper (To stir-fry: Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add sliced zucchini, yellow squash and red bell pepper; cook and stir until tender-crisp.)
NUTRITION: 456 Calories; 15g Fat (30.7% calories from fat); 72g Protein; 4g Carbohydrate; trace Dietary Fiber; 221mg Cholesterol; 177mg Sodium. Exchanges: 10 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates.
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