GERMAN STYLE STUFFED PORK

Steps:

• 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.