German Style Stuffed Pork

1. 1

   Cut a lengthwise slit down the center of the tenderloin 2/3 of the way through the meat.

2. 2

   Place tenderloin between two sheets of waxed paper and flatten to 1/4 inch thickness.

3. 3

   Combine tenderloin, beer, cider vinegar and raisins in a baking dish.

4. 4

   Cover and marinate in refrigerator 4 hours, turning occasionally.

5. 5

   In a small bowl, combine bread crumbs (from pumpernickel), orange peel and garlic; cover and let stand 4 hours.

6. 6

   Remove tenderloin from marinade, reserving raisins.

7. 7

   Discard marinade.

8. 8

   Add raisins to bread crumb mixture.

9. 9

   In another small bowl, combine brown sugar, salt, pepper and cinnamon; rub over both sides of tenderloin.

10. 10

    Spread bread crumb mixture over tenderloin to within 1/2 inch from edges.

11. 11

    Roll up tenderloin, jelly roll fashion, starting at narrow end.

12. 12

    Tie securely with heavy string at 2 inch intervals.

13. 13

    Plae on rack in shallow roasting pan.

14. 14

    Bake at 400 for 55 minutes or until internal temperature reaches 160.

* Per serving · 4 servings · Values may vary.

No additional tips available.