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German-Style Stuffed Pork


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German Pork/ham

Ingredients:

  • 1 (1 pound) pork tenderloin, trimmed of fat
  • 1/4 c Raisins
  • 1 c Light beer
  • 2 tb Cider vinegar
  • 1/2 c Soft pumpernickel bread crumbs
  • 1/4 ts Grated orange peel
  • 2 Coves garlic, minced
  • 2 tb Brown sugar
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 1/8 ts Ground cinnamon

Directions:

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 400 degrees for 55 minutes. 4 servings.
 
///\oo/\\\ From the hearth in Sandee's Kitchen...
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini