Marinated Pork Tenderloin Birds

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Time to Prepare this Recipe 7 hours Prep: 25 minutes Cook: 1 hours
Calories Per Serving and Nutrition Information 465 calories per serving view nutrition facts
# of servings this recipe makes 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 13.0g20%
 Saturated Fat 5.0g25%
 Trans Fat 0.0g
Cholesterol 179mg60%
Sodium 1275mg53%
Total Carbohydrate 31.0g10%
 Dietary Fiber 2.0g6%
 Sugars 11.0g
Protein 53.0g107%
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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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.

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