| German Stuffed Pork
1 pound of pork tenderloin
1/4 cup of raisins
1 cup of beer
2 tablespoons of cider vinegar
1/2 cup of soft pumpernickel bread
1/4 teaspoon of grated orange peel
2 Cloves garlic, minced
2 tablespoons of brown sugar
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/8 teaspoon of ground cinnamon
|
|
Cut a lengthwise slit down center of tenderloin 2/3 of the way through the meat. Place tenderloin between 2 sheets of wax paper, and flatten to 1/4 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 1/2 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 400ºF. for 55 minutes. 4 servings. |
