Beer makes batters better, meat more tender, and sauces more flavorful.
German Style Stuffed Pork
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- #34197
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
1 pound pork tenderloin, trimmed of fat
1/4 cup raisins
1 cup light beer
2 tablespoons cider vinegar
1/2 cup soft pumpernickel bread crumbs
1/4 teaspoon grated orange peel
2 cloves garlic, minced
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
directions
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 F for 55 minutes
added by
bernice28
nutrition data
241 calories, 4 grams fat, 21 grams carbohydrates, 26 grams protein per serving.
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reviews & comments
November 3, 2015
I made this for a church dinner using 3 8lb full pork loins and it was SPECTACULAR!!! I was told this was the best meal that I prepared all year...I NEVER do casseroles, so to be told this was a "BEST" was a huge compliment!
October 24, 2015
I used 3 full pork loins cut into about 4 lb each to feed 80 people for church Oktoberfest. I omitted the marinate piece; but used a bottle of lager in each of the pans for cooking. DELISH....one gentleman said is would be a "hard act to follow next week".