Recipe - German-Style Stuffed Pork

1 (1 pound) pork tenderloin,
trimmed of fat
One fourth cup Raisins
1 cup Light beer
2 tablespoon Cider vinegar
One half cup Soft pumpernickel bread
crumbs
One fourth teaspoon Grated orange peel
2 Coves garlic, minced
2 tablespoon Brown sugar
One fourth teaspoon Salt
One fourth teaspoon Pepper
1/8 teaspoon 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 One half inch from edges. Roll up tenderloin;
jellyroll fashion; starting at narrow end. Tie securely with heavy string
at 2inch 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...

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini