Marinated Pork Tenderloin Birds Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
MARINADE
1 tbsp: Lemon juice,
1/2 each: Garlic, clove, crushed
1 tsp: Cinnamon,
1 tsp: Salt,
1/4 tsp: Ginger, powdered
1 cup: Chicken broth,
1/4 cup: Soy sauce,
1/4 cup: Honey,
2 tbsp: Wine,
2 tbsp: Onions, chopped finely
PORK TENDERLOIN BIRDS
6 each: Pork tenderloins,
1/2 tsp: Salt,
1 dash: Pepper, to taste
1 each: Egg, slightly beaten
2 cup: Bread crumbs,
1 tsp: Sage,
2 tbsp: Onions, chopped finely
2 tbsp: Butter,
3/4 cup: Boiling water,
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" 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.
Credit: Steven R. Sutter, Bluffton, Ohio
Source from luhu.jp
the refrigerator. Remove from mixture and drain, reserving marinade.
Split (or pound) tenderloins until 1/3" 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.
Credit: Steven R. Sutter, Bluffton, Ohio
Source from luhu.jp
Tags
Pork