***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 tablespoon wine
2 tablespoon onions -- chopped finely
***PORK TENDERLOIN BIRDS***
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 tablespoon onions -- chopped finely
2 tablespoon butter
3/4 cup boiling water
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 Posted to the BBQ List by Carey Starzinger
on Apr 19, 1996.
