German Style Stuffed Pork

Submitted by Stephanie S.

"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."

 

• Ready In: 5hrs
• Ingredients: 11
• Serves: 8

ingredients

• 907.18 g pork tenderloin
• 340.19 g light beer
• 59.16 ml cider vinegar
• 118.29 ml raisins
• 2 slice pumpernickel bread
• 2.46 ml orange peel, grated
• 4 medium garlic cloves, minced
• 59.16 ml brown sugar
• 2.46 ml salt
• 2.46 ml pepper
• 1.23 ml cinnamon

directions

1. Cut a lengthwise slit down the center of the tenderloin 2/3 of the way through the meat.
2. Place tenderloin between two sheets of waxed paper and flatten to 1/4 inch thickness.
3. Combine tenderloin, beer, cider vinegar and raisins in a baking dish.
4. Cover and marinate in refrigerator 4 hours, turning occasionally.
5. In a small bowl, combine bread crumbs (from pumpernickel), orange peel and garlic; cover and let stand 4 hours.
6. Remove tenderloin from marinade, reserving raisins.
7. Discard marinade.
8. Add raisins to bread crumb mixture.
9. In another small bowl, combine brown sugar, salt, pepper and cinnamon; rub over both sides of tenderloin.
10. Spread bread crumb mixture over tenderloin to within 1/2 inch from edges.
11. Roll up tenderloin, jelly roll fashion, starting at narrow end.
12. Tie securely with heavy string at 2 inch intervals.
13. Plae on rack in shallow roasting pan.
14. Bake at 400 for 55 minutes or until internal temperature reaches 160.