German Style Stuffed Pork

• 2 lbs pork tenderloin
• 12 ounces light beer
• 4 tablespoons cider vinegar
• 1/2 cup raisins
• 2 slices pumpernickel bread
• 1/2 teaspoon orange peel, grated
• 4 medium garlic cloves, minced
• 4 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cinnamon

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.

pork tenderloin, light beer, cider vinegar, raisins, bread, orange peel, garlic, brown sugar, salt, pepper, cinnamon

Taken from www.food.com/recipe/german-style-stuffed-pork-308132 (may not work)