Try this Marinated Pork Tenderloin Birds recipe, or contribute your own.
Suggest a better description: 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 one-half hours, turning frequently. Baste often with remaining marinade. Credit: Steven R. Sutter, Bluffton, Ohio
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Serving Size: 1 Serving (5199g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 10497 | ||
Calories from Fat: 2007 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 223g | 297 % | |
Saturated Fat 73.9g | 370 % | |
Monounsaturated Fat 66.8g | ||
Polyunsanturated Fat 56.7g | ||
Cholesterol 2047.3mg | 630 % | |
Sodium 33235.1mg | 1146 % | |
Potassium 16149.7mg | 425 % | |
Total Carbohydrate 1201.6g | 353 % | |
Dietary Fiber 88.5g | 354 % | |
Sugars, other 1113.1g | ||
Protein 868.1g | 1240 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10497
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