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    You are in: Home / Recipes / Grilled and Stuffed Colonial Pork Tenderloin Recipe
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    Grilled and Stuffed Colonial Pork Tenderloin

    Grilled and Stuffed Colonial Pork Tenderloin. Photo by AlmightyMooX

    1/1 Photo of Grilled and Stuffed Colonial Pork Tenderloin

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    AlmightyMooX's Note:

    Every once in a while I just get one right. Right ingredients, right combination, right motivation. This is an amazing pork recipe that was inspired by a disturbingly simple Colonial Goose recipe I am fond of. I served with a green salad and some brown rice.

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    Ingredients:

    Serves: 6

    Yield:

    thick s ...

    Units: US | Metric

    Directions:

    1. 1
      Cut a "pocket": lengthwise in the pork with a fillet knife. Widen from the inside so that the hole is no more than two inches long, taking care not to puncture the bottom or sides.
    2. 2
      Rub garlic on inside, then fill cavity with Worcestershire. Stand upright and allow to "marinade" for ~30 minutes.
    3. 3
      Half, then slice apple and onions into about 1/16" slices.
    4. 4
      Reserve liquid marinade and stuff (you will be "shoving" this pork full -- don't think there is too much in there, there is not) with apples and onions.
    5. 5
      Liberally apply pepper to each side and grill for 20 minutes per side at a constant temperature between 375-400 degrees. Watch for flares and move to top rack if necessary to prevent burning.
    6. 6
      Allow to rest for ten minutes before slicing.

    Ratings & Reviews:

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    Nutritional Facts for Grilled and Stuffed Colonial Pork Tenderloin

    Serving Size: 1 (268 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 326.3
     
    Calories from Fat 110
    33%
    Total Fat 12.3 g
    18%
    Saturated Fat 4.2 g
    21%
    Cholesterol 149.6 mg
    49%
    Sodium 111.8 mg
    4%
    Total Carbohydrate 4.5 g
    1%
    Dietary Fiber 0.7 g
    2%
    Sugars 2.8 g
    11%
    Protein 46.8 g
    93%

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