German-Style Stuffed Pork

Directions

Cut a lengthwise slit down center of tenderloin ⅔ of the way through the meat.

Place tenderloin between 2 sheets of wax paper, and flatten to ¼ 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 ½ 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℉ (200℃) for 55 minutes.