Marinated pork tenderloin birds

Yield: 1 Servings

Measure Ingredient
1 tablespoon Lemon juice
½ each Garlic, clove, crushed
1 teaspoon Cinnamon
1 teaspoon Salt
¼ teaspoon Ginger, powdered
1 cup Chicken broth
¼ cup Soy sauce
¼ cup Honey
2 tablespoons Wine
2 tablespoons Onions, chopped finely
6 eaches Pork tenderloins
½ teaspoon Salt
1 dash Pepper, to taste
1 each Egg, slightly beaten
2 cups Bread crumbs
1 teaspoon Sage
2 tablespoons Onions, chopped finely
2 tablespoons Butter
¾ cup Boiling water



: Combine marinade ingredients and marinate meat overnight in the refrigerator. Remove from mixture and drain, reserving marinade.

Split (or pound) tenderloins until ⅓" 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.

Credit: Steven R. Sutter, Bluffton, Ohio

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