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Ingredientes
- 1 x (1 lb.) pork tenderloin, trimmed of fat
- 1/4 c. Raisins
- 1 c. Light beer
- 2 Tbsp. Cider vinegar
- 1/2 c. Soft pumpernickel bread crumbs
- 1/4 tsp Grated orange peel
- 2 x Coves garlic, chopped
- 2 Tbsp. Brown sugar
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/8 tsp Grnd cinnamon
Direcciones
- 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 hrs, turning occasionally. Combine bread crumbs, orange rind, and garlic; cover and let stand 4 hrs. Remove tenderloin from marinade; strain marinade, reserving raisins. Throw away marinade. Add in raisins to bread crumb mix. Combine brown sugar and next 3 ingredients; rub over both sides tenderloin. Spread breadcrumbs mix 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 min. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 22 | 11% |
| Total Fat 2.39g | 3% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 70mg | 23% |
| Sodium 208mg | 9% |
| Potassium 536mg | 15% |
| Total Carbs 16.12g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 12.86g | 9% |
| Protein 23.06g | 37% |
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