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.
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 degrees. Let stand for 5 minutes before slicing.
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 63 (14%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 13.2mg||4 %|
|Sodium 1429.6mg||49 %|
|Potassium 322mg||8 %|
|Total Carbohydrate 83.1g||24 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 81.1g|
|Protein 10.1g||14 %|
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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: 453
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