Difficulty: Easy - for beginners
Serves: 6 servings
â€¢2 pork tenderloins (3/4 pound each)
â€¢3/4 cup dry red wine or reduced-sodium beef broth
â€¢1/3 cup packed brown sugar
â€¢1/4 cup ketchup
â€¢2 tablespoons reduced-sodium soy sauce
â€¢2 garlic cloves, minced
â€¢1 teaspoon curry powder
â€¢1/2 teaspoon minced fresh gingerroot
â€¢1/4 teaspoon pepper
â€¢1-1/4 cups water
â€¢2 tablespoons butter
â€¢1 package (6 ounces) stuffing mix
â€¢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.
â€¢ 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.
â€¢ 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.
â€¢ Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan; 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.