Search
by Ingredient

German-Style Stuffed Pork

StarStarStarStarHalf star

Submitted by kiddos2s

German-style pork tenderloin marinated in beer and cider vinegar, stuffed with pumpernickel and beer-soaked raisins, then rolled and roasted. A Bavarian Sunday roast with sweet-sour depth.

YIELD

4 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

This is pork tenderloin treated like a proper Bavarian roast. The meat gets butterflied, pounded thin, and bathed for four hours in beer and apple cider vinegar with raisins steeping right in the marinade. Those raisins plump up into boozy little flavor bombs that go into the stuffing later.

The stuffing is pure German soul. Pumpernickel breadcrumbs, grated orange zest, garlic, and those reserved beer-soaked raisins. Rolled up jellyroll-style and tied at 2-inch intervals, the tenderloin slices into perfect spiral rounds once it comes off the bone.

A dry rub of brown sugar, salt, pepper, and a whisper of cinnamon goes on the outside before roasting at 400°F (200°C). The sugar caramelizes into a dark crust while the raisins inside keep each bite sweet against the savory pork.

Pro Tips

  • Pound the tenderloin evenly to ¼-inch thickness. Uneven meat rolls unevenly and cooks unevenly.
  • Let the breadcrumb mixture rest the full 4 hours. The stuffing firms up and holds shape better when rolled.
  • Tie the roll tight. Loose ties let the stuffing leak during roasting.
  • Rest the roast 10 minutes before slicing. Cutting too soon means lost juices and a crumbling spiral.

Variations

  • Swap raisins for dried cranberries or prunes for a different fruit note.
  • Use a dark lager or stout in the marinade for deeper flavor. Avoid hoppy IPAs.
  • Add caraway seeds to the rub for a more overt German flavor.

Ingredients

1 453.6
POUND G PORK TENDERLOIN
¼ 59
1 237
CUP ML BEER
2 30
TABLESPOONS ML APPLE CIDER VINEGAR
½ 118
¼ 1.3
TEASPOON ML ORANGE ZEST
grated
2 30
TABLESPOONS ML BROWN SUGAR
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
0.6
TEASPOON ML CINNAMON
ground

Directions

Cut a lengthwise slit down center of tenderloin ⅔ of the way through the meat.

Place tenderloin between 2 sheets of wax paper, and flatten to ¼ 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 ½ 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℉ (200℃) for 55 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 215 16% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 211mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 49g
Vitamin A 0% Vitamin C 2%
Calcium 2% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

Email this recipe