German Stuffed Pork
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 400F for 55
minutes. 4 servings.