Tuesday, July 17, 2012

Grilled Stuffed Pork Tenderloin

Such a great way to cook pork and an instant favorite in our house.  I don't make it too often because it requires a bit of time in the kitchen in addition to planning a marinade but when I do have the chance to cook it, I'm always pleasantly surprised.

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2 pork tenderloins
3/4 cup reduced-sodium beef broth
1/3 cup packed brown sugar
1/4 cup ketchup
2 Tbsp reduced-sodium soy sauce
2 garlic cloves, minced
1 tsp curry powder
1/4 tsp pepper
1 1/4 cup water
2 Tbsp butter
1 pkg (6 oz) stuffing mix


1. Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of the bottom.  In a large resealable plastic bag, combine the broth, brown sugar, ketchup, soy sauce, garlic, curry, and pepper; add pork.  Seal bag and turn to coat; refrigerate for a minimum of 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. Preheat oven to 375 degrees.
4. 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.
5. Place in small roasting rack or directly on the oven racks with a drip tray placed below.  If placing on oven racks clean before hand and lightly grease.  Bake for 25-35 minutes or until a meat thermometer reads 160 degrees.  Let stand for 5 minutes before slicing.

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