Grilled Stuffed Pork Tenderloin

• 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

1. 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. 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. 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. 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.
5. 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.

pork, red wine, brown sugar, ketchup, soy sauce, garlic, curry powder, fresh ginger root, pepper, water, butter

Taken from www.epicurious.com/recipes/member/views/grilled-stuffed-pork-tenderloin-50180820 (may not work)