German-style stuffed pork
Last updated 6/12/2012 1:00:42 AM. Recipe ID 23920. Report a problem with this recipe.
Title: German-style stuffed pork
Categories: Pork, German
Yield: 4 Servings
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
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
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...
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