German-Style Stuffed Pork
pork
1 (1 pound) pork tenderloin, trimmed; of fat
1/4 cup raisins
1 cup light beer
2 tablespoon cider vinegar
1/2 cup soft pumpernickel bread crumbs
1/4 teaspoon grated orange peel
2 coves garlic, minced
2 tablespoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon
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...
Yield: 4 servings