Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***MARINADE***
   1      tablespoon    lemon juice
     1/2  each          garlic -- clove, crushed
   1      teaspoon      cinnamon
   1      teaspoon      salt
     1/4  teaspoon      ginger -- powdered
   1      cup           chicken broth
     1/4  cup           soy sauce
     1/4  cup           honey
   2      tablespoons   wine
   2      tablespoons   onions -- chopped finely
                        ***PORK TENDERLOIN BIRDS***
   6      each          pork tenderloins
     1/2  teaspoon      salt
   1      dash          pepper -- to taste
   1      each          egg -- slightly beaten
   2      cups          bread crumbs
   1      teaspoon      sage
   2      tablespoons   onions -- chopped finely
   2      tablespoons   butter
     3/4  cup           boiling water

Preparation:

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 mixture 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. Source: Steven R. Sutter, Bluffton, Ohio