Ingredients

2 pork tenderloins(3/4 lb ea)

1/4 cup dry red wine

1.2 cup packed brown sugar

1/4 cup ketchup

2 tbsp reduced sodium soy sauce

2 cloves garlic, minced

1 tsp curry powder

1/2 tsp minced fresh ginger root

1/4 tsp pepper

1-1/4 cups water

2 tbsp butter

1 6-0z package stuffing mix

Preparation

  1. Cut a lengthwise slit down the center of each tenderloin to within 1/2" of bottom. In a large resealable plastic bag, combine the wine, brown sugar, ketchup,soy sauce, garlic, curry, ginger and pepper. Seal bag and turn to coat. Refrigerate for 2-3 hr.
  2. In a small saucepan, bring water & butter to a boil. Stir in stuffing mix. Remove from heat, cover and let stand 5 min, cool.
  3. Drain & 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.
  4. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill for indirect heat using a drip pan. Grill pork, covered, over indirect medium-hot heat for 25-40 min or until a meat thermometer reads 160 degrees.. Let stand for 5 min before slicing.

Nutrition facts: 1 serving equals 296 calories, 9 g fat(4 saturated fat), 73 mg cholesterol, 678 mg sodium, 24 g carbohydrates, 1 g fiber, 27 g protein.