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6 servings
suggest servings
| 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 | chopped finely |
| Pork tenderloin | |||
| 60 | ounces | pork tenderloin | six 10 ounce loins |
| 1/2 | teaspoon | salt | |
| 1 | d | black pepper | to taste |
| 1 | each | egg | slightly beaten |
| 2 | cups | bread crumbs | |
| 1 | teaspoon | sage | |
| 2 | tablespoons | onions | chopped finely |
| 2 | tablespoons | butter | |
| 3/4 | cup | water | boiling |
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.
| % Daily Value* | |
| Total Fat 16.0g | 25% |
| Saturated Fat 6.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 224mg | 75% |
| Sodium 1689mg | 70% |
| Total Carbohydrate 41.0g | 14% |
| Dietary Fiber 2.0g | 8% |
| Sugars 15.0g | |
| Protein 66.0g | 133% |
| Vitamin A | 3% | Vitamin C | 8% | |
| Calcium | 10% | Iron | 32% |
* 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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This was an excellent recipe. Everyone loved the height and restaurant look to this dessert. The White Snow Frosting recipe was missing the amount for the icing sugar, I started with 2 cups and it was perfect, frosted the entire cake. The frosting was stiff and had a tendency to pull up the coconut from the top layer it ended up with a professional look.
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