German Style Stuffed Pork - cooking recipe

Ingredients

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

Preparation

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