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Grilled Stuffed Pork Tenderloin

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

6 ServingsPrep: 20 min. + marinating Grill: 25 min.

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

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.
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.

2 of 2

Grilled Stuffed Pork Tenderloin (continued)

Directions (continued)

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.
Coat grill rack with cooking spray before starting the grill. Prepare
grill for indirect heat. Grill pork, covered, over indirect
medium-hot heat for 25-40 minutes or until a meat thermometer reads
160°. Let stand for 5 minutes before slicing. Yield: 6
servings.

Nutrition Facts: 1 serving equals 296 calories, 9 g fat (4 g saturated fat), 73 mg cholesterol, 678 mg sodium, 24 g carbohydrate, 1 g fiber, 27 g protein.