Grilled Stuffed Pork Tenderloin Recipe

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.
• 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.

Grilled Stuffed Pork Tenderloin published in Light & Tasty August/September 2007, p41