German-style stuffed pork

Yield: 4 servings

Measure Ingredient
1 \N (1 pound) pork tenderloin, trimmed of fat
¼ cup Raisins
1 cup Light beer
2 tablespoons Cider vinegar
½ cup Soft pumpernickel bread crumbs
¼ teaspoon Grated orange peel
2 \N Coves garlic, minced
2 tablespoons Brown sugar
¼ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Ground cinnamon

Cut a lengthwise slit down center of tenderloin ⅔ of the way through the meat. Place tenderloin between 2 sheets of wax paper, and flatten to ¼ inch thickness. Combine tenderloin and next 3 ingredients in baking dish. Cover and marinate in refrigerator 4 hours, turning occasionally. Combine bread crumbs, orange rind, and garlic; cover and let stand 4 hours. Remove tenderloin from marinade; strain marinade, reserving raisins. Discard marinade. Add raisins to bread crumb mixture. Combine brown sugar and next 3 ingredients; rub over both sides tenderloin. Spread breadcrumbs mixture over tenderloin to within ½ inch from edges. Roll up tenderloin; jellyroll fashion; starting at narrow end. Tie securely with heavy string at 2-inch intervals. Place on rack in shallow roasting pan. Bake at 400 degrees for 55 minutes. 4 servings.

///\\oo/\\\\\\ From the hearth in Sandee's Kitchen...

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