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7 hours
Prep: 25 minutes
Cook: 1 hours
465 calories per serving view nutrition facts
8 servings
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| Marinade | |||
| 1 | tablespoon | lemon juice | |
| 1/2 | each | garlic clove | crushed |
| 1 | teaspoon | cinnamon | |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | ginger | powdered |
| 1 | cup | chicken broth | |
| 1/4 | cup | soy sauce | |
| 1/4 | cup | honey | |
| 2 | tablespoons | wine | |
| 2 | tablespoons | onions | finely chopped |
| Pork tenderloin birds | |||
| 4 | pounds | pork tenderloin | six twelve ounce loins |
| 1/2 | teaspoon | salt | |
| 1 | dash | black pepper | to taste |
| 1 | each | egg | slightly beaten |
| 2 | cups | bread crumbs | |
| 1 | teaspoon | sage | |
| 2 | tablespoons | onions | finely chopped |
| 2 | tablespoons | butter | |
| 3/4 | cup | water | boiling |
Combine marinade ingredients and marinate meat overnight in the refrigerator.
Remove from mixture and drain, reserving marinade.
Split (or pound) tenderloins until 1/3 inch thick.
Add salt, pepper, sage and onion to bread crumbs.
Mix lightly with fork. Add butter to boiling water, and mix with bread crumb misture just until moistened (not wet or soggy).
Add egg to stuffing mixture.
Spread split (or pounded) pieces with stuffing and tie with strings to form six rolled meat and stuffing birds.
Cook over medium coals for one to one and one-half hours, turning frequently.
Baste often with remaining marinade.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 5.0g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 1275mg | 53% |
| Total Carbohydrate 31.0g | 10% |
| Dietary Fiber 2.0g | 6% |
| Sugars 11.0g | |
| Protein 53.0g | 107% |
| Vitamin A | 3% | Vitamin C | 6% | |
| Calcium | 7% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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