GERMAN-STYLE STUFFED PORK

Servings: 4
Ingredients:

1    (1 pound) pork tenderloin,
-trimmed of fat
1/4 c  Raisins
1 c  Light beer
2 tb Cider vinegar
1/2 c  Soft pumpernickel bread
-crumbs
1/4 ts Grated orange peel
2    Coves garlic, minced
2 tb Brown sugar
1/4 ts Salt
1/4 ts Pepper
1/8 ts 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…

—–