German Style Stuffed Pork

Directions

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