How To make Marinated Pork Tenderloin Birds
MARINADE:
1 tb Lemon juice
1/2 ea Garlic, clove, crushed
1 ts Cinnamon
1 ts Salt
1/4 ts Ginger, powdered
1 c Chicken broth
1/4 c Soy sauce
1/4 c Honey
2 tb Wine
2 tb Onions, chopped finely
PORK TENDERLOIN BIRDS:
6 ea Pork tenderloins
1/2 ts Salt
1 ds Pepper, to taste
1 ea Egg, slightly beaten
2 c Bread crumbs
1 ts Sage
2 tb Onions, chopped finely
2 tb Butter
3/4 c Boiling water
: Combine marinade ingredients and marinate meat overnight in the refrigerator. Remove from mixture and drain, reserving marinade. Split (or pound) tenderloins until 1/3" thick. Add salt, pepper, sage and onion to bread crumbs. Mix lightly with fork. Add butter to boiling water, and mix with bread crumb misture just until moistened (not wet or soggy). Add egg to stuffing mixture.
: Spread split (or pounded) pieces with stuffing and tie with strings to form six rolled meat and stuffing birds. Cook over medium coals for one to one and one-half hours, turning frequently. Baste often with remaining marinade. Credit: Steven R. Sutter, Bluffton, Ohio -----
How To make Marinated Pork Tenderloin Birds's Videos
Juniper & Cabernet marinated Ribs
BBQ Type: Grill
Fuel: Charcoal
Cooking Time: 3 h to 4 h
Makes 2 to 4 portions
Ingredients
2 - 2 lbs baby back ribs
Oak wood chips, soaked in water for 1 hour
Marinade
1 tbsp - Juniper berries, crushed
2 tbsp - Brown sugar
2 tsp - Ground black pepper
1 tbsp - Salt
2 thyme leaves
1 bay leaf
1 bottle of Cabernet Sauvignon red wine
Cabernet BBQ sauce
1 ½ cup - Juniper & Cabernet marinade
¾ cup - Ketchup
2 tbsp - Honey
3 tbsp - Salted butter
¼ cup - Minced onions
2 minced garlic cloves
Salt & pepper to taste
Preparation
Preheat your grill for indirect cooking;
Mix all of the marinade ingredients together in a bowl, then pour the marinade over the ribs and let them marinate for 3 to 4 hours;
Once the ribs have marinated, separate the juniper berries, thyme leaves and bay leaf from the marinade using a sieve and toss them onto hot coals with oak wood chips for smoking;
Mix all of the Cabernet BBQ sauce ingredients together and bring to a boil for 20 minutes;
Cook the ribs for 3 to 4 hours at 350°F. The ribs are done when they have shrunk about 1 to 1 ½ inches from the bones;
Baste the ribs with the Cabernet BBQ sauce.
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Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
Our 7th Pork Tenderloin video, and by far, the tastiest!
A 1 1/2 pound Pork Tenderloin rubbed down with a chili dry marinade. It chilled-out in the fridge for about 12 hours before hitting the Grill Dome at 350F for about 45 minutes.
It was tender, it was juicy, and with an amazing Apricot/Ginger glaze it was absolutely amazing!
Chili rub;
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon cracked pepper
Glaze;
1 1/2 cups Apricot preserves
1/2 cup BBQ sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder (not shown)
1/2 teaspoon Sriracha
1 small lemon (juiced)
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How to Tenderize Pork : Deliciousness for All
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Tenderizing pork is something that requires only the right technique and a few special tools. Tenderize pork with help from a longtime experienced chef in this free video clip.
Expert: Anthony Bucco
Filmmaker: Brandon Gonzales
Series Description: You can easily make delicious recipes every night of the week if you want, as long as you have access to a few key tools. Learn about deliciousness for all with help from a longtime experienced chef in this free video series.