Pork Tenderloin - Stuffed Recipe

Ingredients

2 pork tenderloins (3/4 lb. each)
3/4 cup dry red wine or beef broth
1/3 cup packed brown sugar
1/4 cup ketchup
2 Tbsp. soy sauce
2 garlic cloves, minced
1/2 tea. minced fresh ginger
1/45 tea,. pepper
1 1/4 cups water
2 Tbsp. butter
1 pkg (6 oz) stuffing mix

Preparation

Step 1

Cut a lengthwise slit down the center of each tenderloin to within 1/2" of bottom. In a large ziplock combine the wine or broth, brown sugar, ketchup, soy sauce, garlic, ginger and pepper; add pork. 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" intervals with kitchen string.

Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160 degrees.

Let stand for 5 minutes before slicing.