Marinated Pork Tenderloin Birds

Recipe Ingredients

		Marinade
1 tablespoon	15ml	Lemon juice
1/2		Garlic - clove, crushed
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Ginger - powdered
1 cup	237ml	Chicken broth
1/4 cup	59ml	Soy sauce
1/4 cup	59ml	Honey
2 tablespoons	30ml	Wine
2 tablespoons	30ml	Onions - chopped finely
		Pork Tenderloin Birds
6		Pork tenderloins
1/2 teaspoon	2.5ml	Salt
1		Pepper - to taste
1		Egg - slightly beaten
2 cups	292g / 10oz	Bread crumbs
1 teaspoon	5ml	Sage
2 tablespoons	30ml	Onions - chopped finely
2 tablespoons	30ml	Butter
3/4 cup	177ml	Boiling water

Recipe Instructions

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

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