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Marinated Pork Tenderloin Birds


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; chopped finely
6 each pork tenderloins
1/2 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
3/4 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 1/3" thick. Add salt, pepper, sage and onion to bread crumbs. Mix lightly with fork. Add butter to boiling water, and mix with bread crumb mixture 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. Source: Steven R. Sutter, Bluffton, Ohio Posted to the BBQ List by Carey Starzinger on Apr 19, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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