German-style stuffed pork
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (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 | Coves garlic, minced | |
| 2 | tablespoons | Brown sugar |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Ground cinnamon |
Directions
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...