German Style Stuffed Pork Recipes

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GERMAN STYLE STUFFED PORK



German Style Stuffed Pork image

I used to eat this as a kid. My mom would make this and it smelled so good in our house. I have since started making this for my own family and they all love it.

Provided by mommyoffour

Categories     Pork

Time 5h

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs pork tenderloin
12 ounces light beer
4 tablespoons cider vinegar
1/2 cup raisins
2 slices pumpernickel bread
1/2 teaspoon orange peel, grated
4 medium garlic cloves, minced
4 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon

Steps:

  • Cut a lengthwise slit down the center of the tenderloin 2/3 of the way through the meat.
  • Place tenderloin between two sheets of waxed paper and flatten to 1/4 inch thickness.
  • Combine tenderloin, beer, cider vinegar and raisins in a baking dish.
  • Cover and marinate in refrigerator 4 hours, turning occasionally.
  • In a small bowl, combine bread crumbs (from pumpernickel), orange peel and garlic; cover and let stand 4 hours.
  • Remove tenderloin from marinade, reserving raisins.
  • Discard marinade.
  • Add raisins to bread crumb mixture.
  • In another small bowl, combine brown sugar, salt, pepper and cinnamon; rub over both sides of tenderloin.
  • Spread bread crumb mixture over tenderloin to within 1/2 inch from edges.
  • Roll up tenderloin, jelly roll fashion, starting at narrow end.
  • Tie securely with heavy string at 2 inch intervals.
  • Plae on rack in shallow roasting pan.
  • Bake at 400 for 55 minutes or until internal temperature reaches 160.

Nutrition Facts : Calories 244.1, Fat 6.4, SaturatedFat 2.2, Cholesterol 74.8, Sodium 260.7, Carbohydrate 19.1, Fiber 1, Sugar 12.1, Protein 24.5

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