Stuffed Pork Tenderloins with Mustard Cranberry Sauce

Total Time
Prep 1 hr
Cook 1 hr

Delicious and elegant. Takes an effort but very impressive.

Ingredients Nutrition


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


Most Helpful

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.

Mustang Sally 54269 September 21, 2009

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!

LW Taylor June 12, 2007

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