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“I used to eat this as a kid. My mom would make this and it smelled so good in our house. I have since started making this for my own family and they all love it.”

Ingredients Nutrition


  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.

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