Recipe: German-Style Stuffed Pork (using raisins, beer, and pumpernickel bread crumbs)

GERMAN-STYLE STUFFED PORK

1 1 lb pork tenderloin
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 cloves garlic, minced
2 tbsp brown sugar
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground cinnamon
Vegetable cooking spray

Trim fat from tenderloin; cut a lengthwise slit down center of tenderloin two-thirds of the way through the meat. Place tenderloin between 2 sheets of heavy-duty plastic wrap or wax paper, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.

Combine raisins, beer, and cider vinegar in a large, shallow, nonmetal dish; add tenderloin, turning to coat. Cover and marinate in refrigerator 4 hours, turning tenderloin occasionally.

Combine bread crumbs, orange rind, and garlic in a small bowl; cover and let stand about 4 hours.

WHEN READY TO COOK:
Remove tenderloin from marinade, and place on a flat surface. Strain marinade, reserving raisins. Discard marinade. Add raisins to bread crumb mixture.

Combine brown sugar, salt, pepper, and cinnamon in a small bowl; stir well. Rub mixture evenly over both sides of tenderloin. Spread breadcrumb mixture over tenderloin to within 1/2 inch of edges. Roll up tenderloin, jellyroll fashion, starting at narrow end. Tie securely with heavy string at 2-inch intervals. Place on a rack coated with cooking spray; place rack in a shallow roasting pan.

Bake at 400 degrees for 55 minutes.

Servings: 4
Source: Cooking Light