Marinated Pork Tenderloin Birds Recipe

Name: Marinated Pork Tenderloin Birds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1771

kcal

Calories

119

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon lemon juice, 1/2 each garlic cloves crushed, 1 teaspoon cinnamon, 1 teaspoon salt, and more.

Yes, Marinated Pork Tenderloin Birds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marinated Pork Tenderloin Birds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions