German Style Stuffed Pork |
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Prep Time: 240 Minutes Cook Time: 60 Minutes |
Ready In: 300 Minutes Servings: 8 |
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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. Ingredients:
2 lbs pork tenderloin |
12 ounces light beer |
4 tablespoons cider vinegar |
1/2 cup raisins |
2 slices pumpernickel bread |
1/2 teaspoon orange peel, grated |
4 medium garlic cloves, minced |
4 tablespoons brown sugar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon 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.
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