Grilled Stuffed Pork Tenderloins

• 6 pork tenderloin (3/4 pound each)
• 34 cup dry red wine or 34 cup reduced-sodium beef broth
• 13 cup packed brown sugar
• 14 cup ketchup
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1 teaspoon curry powder
• 12 teaspoon minced fresh gingerroot
• 14 teaspoon pepper
• 1 14 cups water
• 2 tablespoons butter
• 1 (6 ounce) package seasoned stuffing mix

1. Cut a lengthwise slit down the center of each tenderloin, to within 1/2 inch of bottom.
2. In a large reusable plastic bag, combine the wine, brown sugar, ketchup, soy sauce, garlic, curry, ginger, and pepper, then add the pork.
3. Seal bag and turn to coat, and refrigerate 2-3 hours.
4. In a small saucepan, bring water and butter to a boil, and stir in stuffing mix.
5. Remove from heat, cover, and let stand for 5 minutes.
6. Cool.
7. Drain and discard marinade.
8. Open tenderloins so that they lie flat, and spread stuffing down the center of each.
9. Close tenderloins and tie at 1 1/2 inch intervals with kitchen strings.
10. Coat grill rack with cooking spray, before starting the grill, and prepare grill for indirect heat.
11. Grill pork, covered over medium/hot heat for 25-40 minutesor until a meat thermometer reaches 160 degrees.
12. Let stand for 5 minutes before serving.

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

Taken from www.food.com/recipe/grilled-stuffed-pork-tenderloins-457367 (may not work)