Amazing Marinated Pork Tenderloin Birds
Marinated Pork Tenderloin Birds recipe
Yield
16 servingsPrep
25 minCook
1½ hrsReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinade | |||
| 1 | tablespoon |
lemon juice
|
|
| ½ |
garlic cloves
crushed |
*
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
ginger
powdered |
|
| 1 | cup |
chicken broth
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
honey
|
|
| 2 | tablespoons |
wine
|
|
| 2 | tablespoons |
onions
finely chopped |
|
| Pork tenderloin birds | |||
| 4 | pounds |
pork tenderloin
six twelve ounce loins |
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
to taste |
*
|
| 1 | large |
eggs
slightly beaten |
|
| 2 | cups |
bread crumbs
|
|
| 1 | teaspoon |
sage
|
*
|
| 2 | tablespoons |
onions
finely chopped |
|
| 2 | tablespoons |
butter
|
|
| ¾ | cup |
water
boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinade | |||
| 15 | ml |
lemon juice
|
|
| 0.5 | each |
garlic cloves
crushed |
*
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
ginger
powdered |
|
| 237 | ml |
chicken broth
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 59 | ml |
honey
|
|
| 3E+1 | ml |
wine
|
|
| 3E+1 | ml |
onions
finely chopped |
|
| Pork tenderloin birds | |||
| 1.8 | kg |
pork tenderloin
six twelve ounce loins |
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
black pepper
to taste |
*
|
| 1 | each |
eggs
slightly beaten |
|
| 473 | ml |
bread crumbs
|
|
| 5 | ml |
sage
|
*
|
| 3E+1 | ml |
onions
finely chopped |
|
| 3E+1 | ml |
butter
|
|
| 177 | ml |
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 ⅓ 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.
