Marinated Pork Tenderloin Birds

7 hours Prep: 25 minutes Cook: 1 hours

465 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients


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	tablespoons	wine
2	tablespoons	onions	finely chopped

Pork tenderloin birds
4	pounds	pork tenderloin	six twelve ounce loins
1/2	teaspoon	salt
1	dash	black pepper	to taste
1	each	egg	slightly beaten
2	cups	bread crumbs
1	teaspoon	sage
2	tablespoons	onions	finely chopped
2	tablespoons	butter
3/4	cup	water	boiling

Directions

Combine marinade ingredients and marinate meat overnight in the refrigerator.

Remove from mixture and drain, reserving marinade.

Split (or pound) tenderloins until 1/3 inch 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.

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Nutrition Facts

Serving Size 346g

Amount per Serving

Calories 465 25% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 5.0g	25%
Trans Fat 0.0g
Cholesterol 179mg	60%
Sodium 1275mg	53%
Total Carbohydrate 31.0g	10%
Dietary Fiber 2.0g	6%
Sugars 11.0g
Protein 53.0g	107%

Vitamin A	3%		Vitamin C	6%
Calcium	7%		Iron	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Raspberry-Marzipan Coffee Cake

I have made this recipe 3 times so far and it's very easy to make. Two things that I do are, I chop up the almond paste in my food processor to achieve the fine crumbs, and I leave out the chopped almonds. The 2nd time I made it in mini loaf pans and the cake was not as moist and the marzipan seemed to disappear, even though I did not cook the mini loaves as long. I will difinately make this again in the future, but not as a mini loaf. It's a keeper for the marzipan lovers.