Grilled Stuffed Pork Tenderloin |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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We serve this stuffed tenderloin with a salad and a glass of wine. It's very good and so easy you won't believe it. -Bobbie Carr of Lake Oswego, Oregon Ingredients:
2 pork tenderloins (3/4 pound each) |
3/4 cup dry red wine or reduced-sodium beef broth |
1/3 cup packed brown sugar |
1/4 cup ketchup |
2 tablespoons reduced-sodium soy sauce |
2 garlic cloves, minced |
1 teaspoon curry powder |
1/2 teaspoon minced fresh gingerroot |
1/4 teaspoon pepper |
1-1/4 cups water |
2 tablespoons butter |
1 package (6 ounces) stuffing mix |
Directions:
1. Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. In a large resealable plastic bag, combine the wine or broth, brown sugar, ketchup, soy sauce, garlic, curry, ginger and pepper; add pork. Seal bag and turn to coat; refrigerate for 2-3 hours.
2. In a small saucepan, bring water and butter to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Cool.
3. Drain and discard marinade. Open tenderloins so they lie flat; spread stuffing down the center of each. Close tenderloins; tie at 1-1/2-in. intervals with kitchen string.
4. Prepare grill for indirect heat. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 6 servings.
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