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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut a lengthwise slit down the center of the tenderloin 2/3 of the way through the meat. | 2. Place tenderloin between two sheets of waxed paper and flatten to 1/4 inch thickness. | 3. Combine tenderloin, beer, cider vinegar and raisins in a baking dish. | 4. Cover and marinate in refrigerator 4 hours, turning occasionally. | 5. In a small bowl, combine bread crumbs (from pumpernickel), orange peel and garlic; cover and let stand 4 hours. | 6. Remove tenderloin from marinade, reserving raisins. | 7. Discard marinade. | 8. Add raisins to bread crumb mixture. | 9. In another small bowl, combine brown sugar, salt, pepper and cinnamon; rub over both sides of tenderloin. | 10. Spread bread crumb mixture over tenderloin to within 1/2 inch from edges. | 11. Roll up tenderloin, jelly roll fashion, starting at narrow end. | 12. Tie securely with heavy string at 2 inch intervals. | 13. Plae on rack in shallow roasting pan. | 14. Bake at 400 for 55 minutes or until internal temperature reaches 160. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	2	lb		1088.0025	0.0	187.2271	32.0054
beer	12	ounces		930.72	12.6336	47.04	75.7008
cider vinegar	4	tablespoons		12.515999999999998	0.5543	0.0	0.0
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
pumpernickel bread	2	slices		-	-	-	-
orange peel	1/2	teaspoon	grated	0.97	0.25	0.015	0.002
garlic clove	4		minced	-	-	-	-
brown sugar	4	tablespoons		136.8	35.3124	0.0432	0.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cinnamon	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.