Fruited Pork Tenderloin
Source of Recipe
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1 (1 pound) pork tenderloin trimmed
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
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.
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