| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Pork |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Lemon juice |
| 1/2 |
|
Garlic, clove crushed |
| 1 |
t |
Cinnamon |
| 1 |
t |
Salt |
| 1/4 |
t |
Ginger, powdered |
| 1 |
c |
Chicken broth |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Honey |
| 2 |
T |
Wine |
| 2 |
T |
Onions, chopped finely |
| 6 |
|
Pork tenderloins |
| 1/2 |
t |
Salt |
| 1 |
ds |
Pepper, to taste |
| 1 |
|
Egg, slightly beaten |
| 2 |
c |
Bread crumbs |
| 1 |
t |
Sage |
| 2 |
T |
Onions, chopped finely |
| 2 |
T |
Butter |
| 3/4 |
c |
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 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 From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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