Try this German-Style Stuffed Pork recipe, or contribute your own.
Suggest a better descriptionCut 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 Sandees Kitchen...
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 4 | ||
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Calories: 304 | ||
Calories from Fat: 41 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 161.1mg | 6 % | |
Potassium 667.8mg | 18 % | |
Total Carbohydrate 38.3g | 11 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 36.4g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 304
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