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...