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German-style Stuffed Pork

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      Title: GERMAN-STYLE STUFFED PORK
 Categories: Pork, German
      Yield: 4 Servings
 
      1    (1 pound) pork tenderloin,
           -trimmed of fat
    1/4 c  Raisins
      1 c  Light beer
      2 tb Cider vinegar
    1/2 c  Soft pumpernickel bread
           -crumbs
    1/4 ts Grated orange peel
      2    Coves garlic, minced
      2 tb Brown sugar
    1/4 ts Salt
    1/4 ts Pepper
    1/8 ts Ground cinnamon
 
  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...
 
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