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    You are in: Home / Recipes / Stuffed Pork Tenderloins with Mustard Cranberry Sauce Recipe
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    Stuffed Pork Tenderloins with Mustard Cranberry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    ratherbeswimmin''s Note:

    Delicious and elegant. Takes an effort but very impressive.

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    Units: US | Metric

    Mustard Cranberry Sauce


    1. 1
      In a medium sauce pan, melt butter over medium heat.
    2. 2
      Saute onion, celery, and garlic for 4 minutes or until tender; remove from heat.
    3. 3
      Add in rice, cranberries, apricots, orange peel, thyme, salt, and pepper to taste; mix well.
    4. 4
      Stir in apple juice to moisten; set stuffing aside.
    5. 5
      Make a centered cut down the length of each pork tenderloin, cutting to but not through the other side of the meat.
    6. 6
      Make one cut on each side of the centered cut, also going to but not through the other side of the meat.
    7. 7
      Place each tenderloin between 2 pieces of plastic wrap (Saran).
    8. 8
      Pound lightly with a meat mallet to make an appoximate 10x8 inch rectangle, pounding from the center to the corners.
    9. 9
      Sprinkle each tenderloin with salt and pepper.
    10. 10
      Spoon half of the stuffing mix over each tenderloin, coming to within 1 inch of the edges.
    11. 11
      Roll each tenderloin jelly-roll style beginning with the short side.
    12. 12
      Tie each meat roll with cotton string in about 4-5 equally spaced places (This is to secure the meat roll and keep it from unrolling).
    13. 13
      Place roll seam side down on a rack in a shallow roasting pan.
    14. 14
      Roast, uncovered at 375 degrees for 50-60 minutes or until done.
    15. 15
      Loosely cover with foil and let stand for 5 minutes before slicing.
    16. 16
      Prepare Mustard Cranberry Sauce: In a small saucepan, melt butter or medium heat.
    17. 17
      Saute garlic for 1 minute.
    18. 18
      Stir in flour and mustard; mix well.
    19. 19
      Cook and stir until thickened and bubbly; cook and stir 1 minute more.
    20. 20
      Stir in half and half and dried cranberries; cook until heated through.
    21. 21
      Cut tenderloins into 1/2 inch thick slices; drizzle with Mustard Cranberry Sauce.

    Ratings & Reviews:

    • on September 21, 2009


      Very yummy & healty too. I didn't have any celery so I substituted green pepper. And, as I normally do, I used yogurt in place of the cream & increased the garlic abit. I cooked 50 mins but found the inside a tiny bit pink so cooked the extra 10 mins. Made this for DH bday & he thoroughly enjoyed it. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2007


      When I saw this was one of NurseDi's recipes, I knew it would be good...and I was right! This took a bit of work, but it was worth it...delicious! I left out the apricots and the orange zest(simply because I didn't have them on hand)...added a bit of orange juice with the apple juice. It was perfect. I used a different sauce...just a plain Hollandaise with some Dijon mustard added to it. Thanks NurseDi...this one is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Stuffed Pork Tenderloins with Mustard Cranberry Sauce

    Serving Size: 1 (239 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 296.3
    Calories from Fat 133
    Total Fat 14.8 g
    Saturated Fat 7.7 g
    Cholesterol 81.8 mg
    Sodium 258.3 mg
    Total Carbohydrate 19.9 g
    Dietary Fiber 2.0 g
    Sugars 4.2 g
    Protein 20.4 g

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