Name: Grilled Stuffed Pork Tenderloin
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
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

We serve this stuffed tenderloin with a salad and a glass of wine. It's very good and so easy you won't believe it. -Bobbie Carr of Lake Oswego, Oregon

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

Instructions

1 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.

2 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.

3 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.

4 Prepare grill for indirect heat. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.