| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
German, Pork |
4 |
Servings |
INGREDIENTS
| 1 |
|
1 pound pork tenderloin |
|
|
trimmed of fat |
| 1/4 |
c |
Raisins |
| 1 |
c |
Light beer |
| 2 |
T |
Cider vinegar |
| 1/2 |
c |
Soft pumpernickel bread |
|
|
crumbs |
| 1/4 |
t |
Grated orange peel |
| 2 |
|
Coves garlic, minced |
| 2 |
T |
Brown sugar |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1/8 |
t |
Ground cinnamon |
INSTRUCTIONS
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...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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