German-Style Stuffed Pork

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.