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