Place fruit in saucepan; cover with beer and bring to boil. Remove from heat; allow fruit to soak in beer for 30 minutes. Drain fruit on paper towels, reserving beer; set aside.

Make a pocket in the pork by cutting a deep slit down the length of the loin, to within 1/2 inch of each end and to within 1 inch of the other side.

Season the pocket lightly with salt and pepper; stuff with fruit. Skewer opening closed. Tie with string at 1-inch intervals.

In large roasting pan, melt butter and oil over moderate heat. Brown loin evenly on all sides, about 20 minutes. Remove all fat from pan.

Pour in reserved beer, heat on top of stove.

Bake, covered, in 350°F oven 1 1/2 hours or until meet is well done. Remove meat to platter.

Skim fat from liquid in pan; bring liquid to boil and reduce to about 2 cups. Stir in current jelly. Blend flour with a little cold water; stir into sauce. Simmer, stirring until sauce is smooth. Adjust seasonings. Serve sauce separately.