Recipe - Marinated Pork Tenderloin Birds

MARINADE
1 tablespoon Lemon juice
One half Garlic, clove, crushed
1 teaspoon Cinnamon
1 teaspoon Salt
One fourth teaspoon Ginger, powdered
1 cup Chicken broth
One fourth cup Soy sauce
One fourth cup Honey
2 tablespoon Wine
2 tablespoon Onions, chopped finely

PORK TENDERLOIN BIRDS
6 Pork tenderloins
One half teaspoon Salt
1 ds Pepper, to taste
1 Egg, slightly beaten
2 cup Bread crumbs
1 teaspoon Sage
2 tablespoon Onions, chopped finely
2 tablespoon Butter
Three fourths cup Boiling water

: 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 onehalf hours, turning frequently. Baste often with remaining
marinade.

Credit: Steven R. Sutter, Bluffton, Ohio

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini