German-Style Stuffed Pork
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork tenderloin
|
|
| ¼ | cup |
raisins, seedless
|
|
| 1 | cup |
beer
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| ½ | cup |
pumpernickel bread
|
* |
| ¼ | teaspoon |
orange zest
grated |
|
| 2 | tablespoons |
brown sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork tenderloin
|
|
| 59 | ml |
raisins, seedless
|
|
| 237 | ml |
beer
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 118 | ml |
pumpernickel bread
|
* |
| 1.3 | ml |
orange zest
grated |
|
| 3E+1 | ml |
brown sugar
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | 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.
