German Style Stuffed Pork

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READY IN: 5hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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