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Categories:
pork red wine brown sugar ketchup soy sauce garlic curry powder fresh ginger root pepper water butter
Viewed: 51 - Published at: 8 years agoIngredients
- 2 pork tenderloins(3/4 lb ea)
- 1/4 cup dry red wine
- 1.2 cup packed brown sugar
- 1/4 cup ketchup
- 2 tbsp reduced sodium soy sauce
- 2 cloves garlic, minced
- 1 tsp curry powder
- 1/2 tsp minced fresh ginger root
- 1/4 tsp pepper
- 1-1/4 cups water
- 2 tbsp butter
- 1 6-0z package stuffing mix
Method
- 1. Cut a lengthwise slit down the center of each tenderloin to within 1/2" of bottom. In a large resealable plastic bag, combine the wine, brown sugar, ketchup,soy sauce, garlic, curry, ginger and pepper. Seal bag and turn to coat. Refrigerate for 2-3 hr.
- 2. In a small saucepan, bring water & butter to a boil. Stir in stuffing mix. Remove from heat, cover and let stand 5 min, cool.
- 3. Drain & discard marinade. Open tenderloins so they lie flat; spread stuffing down the center of each. Close tenderloins, tie at 1-1/2" intervals with kitchen string.
- 4. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill for indirect heat using a drip pan. Grill pork, covered, over indirect medium-hot heat for 25-40 min or until a meat thermometer reads 160 degrees.. Let stand for 5 min before slicing.
- Nutrition facts: 1 serving equals 296 calories, 9 g fat(4 saturated fat), 73 mg cholesterol, 678 mg sodium, 24 g carbohydrates, 1 g fiber, 27 g protein.
