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. ---------------------------------------------------------------------------
Nutrition
Ingredients
