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  German-Style Stuffed Pork
  Category: Pork
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 160
Ingredients:
1 (1 pound) pork tenderloin, trimmed of fat
1/4 cup Raisins
1 cup Light beer
2 tbsp Cider vinegar
1/2 cup Soft pumpernickel bread crumbs
1/4 tsp Grated orange peel
2 Coves garlic, minced
2 tbsp Brown sugar
1/4 tsp Salt
1/4 tsp Pepper
1/8 tsp Ground cinnamon
Instructions:
Cut a lengthwise slit down center of tenderloin 2/3 of the way
through the meat. Place tenderloin between 2 sheets of wax paper,
and flatten to 1/4 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 1/2 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 degrees for 55 minutes. 4 servings.

///\oo/\\\ From the hearth in Sandee's Kitchen...
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