1 sm. pork tenderloin, trimmed
1 lb. smoked beef sausage (enough for 2 tenderloins)
Salt
Pepper
Molasses (your choice)
Basil

Make one slice in tenderloin lengthwise. Salt and pepper cavity. Place sausage in cavity. Be sure and pierce sausage on all sides. Place on foil. Salt, pepper and sprinkle with basil. Pour small amount of molasses over tenderloin and wrap in foil. Bake for 2 hours at 275 degrees, basting frequently with molasses (every 1/2 hour).

Unwrap and bake at 350 degrees for another hour or until desired doneness. Continue to baste with molasses. Serve with cinnamon-sugar yam medallions.