| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
Pork, German |
4 |
Servings |
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 |
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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