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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