Marinated Pork Tenderloin Birds

• 1 tablespoon lemon juice
• 1/2 each garlic cloves crushed
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/4 teaspoon ginger powdered
• 1 cup chicken broth
• 1/4 cup soy sauce, tamari
• 1/4 cup honey
• 2 tablespoons wine
• 2 tablespoons onions finely chopped
• 4 pounds pork tenderloin six twelve ounce loins
• 1/2 teaspoon salt
• 1 dash black pepper to taste
• 1 each eggs slightly beaten
• 2 cups bread crumbs
• 1 teaspoon sage
• 2 tablespoons onions finely chopped
• 2 tablespoons butter
• 3/4 cup water boiling

1. Combine marinade ingredients and marinate meat overnight in the refrigerator.
2. Remove from mixture and drain, reserving marinade.
3. Split (or pound) tenderloins until 13 inch thick.
4. Add salt, pepper, sage and onion to bread crumbs.
5. Mix lightly with fork.
6. Add butter to boiling water, and mix with bread crumb misture just until moistened (not wet or soggy).
7. Add egg to stuffing mixture.
8. Spread split (or pounded) pieces with stuffing and tie with strings to form six rolled meat and stuffing birds.
9. Cook over medium coals for one to one and one-half hours, turning frequently.
10. Baste often with remaining marinade.

lemon juice, garlic, cinnamon, salt, ginger powdered, chicken broth, soy sauce, honey, wine, onions, pork tenderloin, salt, black pepper, eggs, bread crumbs, sage, onions, butter, water boiling

Taken from recipeland.com/recipe/v/marinated-pork-tenderloin-birds-35674 (may not work)