Marinated pork tenderloin birds
1 Servings
Ingredients
| Quantity | 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 |
Directions
MARINADE
PORK TENDERLOIN BIRDS
: 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