I used to eat this as a kid. My mom would make this and it smelled so good in our house. I have since started making this for my own family and they all love it.
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Units: US | Metric
- 1Cut a lengthwise slit down the center of the tenderloin 2/3 of the way through the meat.
- 2Place tenderloin between two sheets of waxed paper and flatten to 1/4 inch thickness.
- 3Combine tenderloin, beer, cider vinegar and raisins in a baking dish.
- 4Cover and marinate in refrigerator 4 hours, turning occasionally.
- 5In a small bowl, combine bread crumbs (from pumpernickel), orange peel and garlic; cover and let stand 4 hours.
- 6Remove tenderloin from marinade, reserving raisins.
- 7Discard marinade.
- 8Add raisins to bread crumb mixture.
- 9In another small bowl, combine brown sugar, salt, pepper and cinnamon; rub over both sides of tenderloin.
- 10Spread bread crumb mixture over tenderloin to within 1/2 inch from edges.
- 11Roll up tenderloin, jelly roll fashion, starting at narrow end.
- 12Tie securely with heavy string at 2 inch intervals.
- 13Plae on rack in shallow roasting pan.
- 14Bake at 400 for 55 minutes or until internal temperature reaches 160.
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Nutritional Facts for German Style Stuffed Pork
Serving Size: 1 (189 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 244.1
- Calories from Fat 57
- Total Fat 6.4 g
- Saturated Fat 2.1 g
- Cholesterol 74.8 mg
- Sodium 260.6 mg
- Total Carbohydrate 19.1 g
- Dietary Fiber 0.9 g
- Sugars 12.1 g
- Protein 24.4 g