German-Style Stuffed Pork

Recipes Ingredients:

1 (1 pound) Pork tenderloin,
1/4 ts Grated orange peel
-trimmed of fat 2
Coves garlic, minced
1/4 c Raisins
2 tb Brown sugar
1 c Light beer
1/4 ts Salt
2 tb Cider vinegar
1/4 ts Pepper
1/2 c Soft pumpernickel bread
1/8 ts Ground cinnamon
-crumbs

Recipe Instructions:

Cut a lengthwise slit down center of tenderloin 2/3 of the way through the meat. Place tenderloin between 2 sheets of wax paper, and flatten to 1/4 inch thickness. Combine tenderloin and next 3 ingredients in Baking dish. Cover and marinate in Refrigerator 4 hours, turning occasionally. Combine Bread crumbs, orange rind, and garlic; cover and let stand 4 hours. Remove tenderloin from marinade; strain marinade, reserving raisins. Discard marinade. Add raisins to Bread crumb mixture. Combine brown Sugar and next 3 ingredients; rub over both sides tenderloin. Spread breadcrumbs mixture over tenderloin to within 1/2 inch from edges. Roll up tenderloin; jellyroll fashion; starting at narrow end. Tie securely with heavy string at 2-inch intervals. Place on rack in shallow roasting pan. Bake at 400 degrees for 55 minutes. 4 servings. ///\oo/\\\ From the hearth in Sandee's Kitchen...