German-Style Stuffed Pork

• 1 pound pork tenderloin
• 1/4 cup raisins, seedless
• 1 cup beer
• 2 tablespoons apple cider vinegar
• 1/2 cup pumpernickel bread
• 1/4 teaspoon orange zest grated
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 18 teaspoon cinnamon ground

1. Cut a lengthwise slit down center of tenderloin 23 of the way through the meat.
2. Place tenderloin between 2 sheets of wax paper, and flatten to 1/4 inch thickness.
3. Combine tenderloin and next 3 ingredients in baking dish.
4. Cover and marinate in refrigerator 4 hours, turning occasionally.
5. Combine bread crumbs, orange rind, and garlic; cover and let stand 4 hours.
6. Remove tenderloin from marinade; strain marinade, reserving raisins.
7. Discard marinade.
8. Add raisins to bread crumb mixture.
9. Combine brown sugar and next 3 ingredients; rub over both sides tenderloin.
10. Spread breadcrumbs mixture over tenderloin to within 1/2 inch from edges.
11. Roll up tenderloin; jellyroll fashion; starting at narrow end.
12. Tie securely with heavy string at 2-inch intervals.
13. Place on rack in shallow roasting pan.
14. Bake at 400F (200C) for 55 minutes.

pork tenderloin, raisins, beer, apple cider vinegar, pumpernickel bread, orange zest, brown sugar, salt, black pepper, cinnamon ground

Taken from recipeland.com/recipe/v/german-style-stuffed-pork-46070 (may not work)