Food recipes
German-Style Stuffed Pork
German-Style Stuffed Pork Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw raisins, seeded alcoholic beverage, beer, regular, all vinegar, cider wheat flours, bread, unenriched orange juice, raw su...
German-Style Stuffed Pork
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
raisins, seeded
alcoholic beverage, beer, regular, all
vinegar, cider
wheat flours, bread, unenriched
orange juice, raw
sugars, brown
salt, table
spices, pepper, black
spices, cinnamon, ground
Directions:
Cut a lengthwise slit down center of tenderloin 23 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 400F (200C) for 55 minutes.
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
raisins, seeded
alcoholic beverage, beer, regular, all
vinegar, cider
wheat flours, bread, unenriched
orange juice, raw
sugars, brown
salt, table
spices, pepper, black
spices, cinnamon, ground
Directions:
Cut a lengthwise slit down center of tenderloin 23 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 400F (200C) for 55 minutes.