Ingredients
2 pork tenderloins (3/4 pound each)3/4 cup dry red wine or reduced-sodium beef broth1/3 cup packed brown sugar1/4 cup ketchup2 tablespoons reduced-sodium soy sauce2 garlic cloves, minced1 teaspoon curry powder1/2 teaspoon minced fresh gingerroot1/4 teaspoon pepper1-1/4 cups water2 tablespoons butter1 package (6 ounces) stuffing mix
Preparation
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.
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.
