Prep 1 hr
Cook 1 hr
Delicious and elegant. Takes an effort but very impressive.
- 1 medium onion, finely chopped
- 1 cup sliced celery
- 2 cloves garlic, minced
- 1⁄4 cup butter
- 2 cups cooked brown rice
- 1⁄4 cup dried cranberries
- 1⁄4 cup chopped dried apricot
- 1 teaspoon orange zest
- 1⁄2 teaspoon dried thyme
- salt and pepper
- 1⁄4 cup apple juice
- 2 (12 ounce) pork tenderloin
Mustard Cranberry Sauce
- 2 tablespoons butter
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 1 1⁄4 cups chicken broth
- 1⁄4 cup half-and-half
- 1⁄4 cup dried cranberries
- In a medium sauce pan, melt butter over medium heat.
- Saute onion, celery, and garlic for 4 minutes or until tender; remove from heat.
- Add in rice, cranberries, apricots, orange peel, thyme, salt, and pepper to taste; mix well.
- Stir in apple juice to moisten; set stuffing aside.
- Make a centered cut down the length of each pork tenderloin, cutting to but not through the other side of the meat.
- Make one cut on each side of the centered cut, also going to but not through the other side of the meat.
- Place each tenderloin between 2 pieces of plastic wrap (Saran).
- Pound lightly with a meat mallet to make an appoximate 10x8 inch rectangle, pounding from the center to the corners.
- Sprinkle each tenderloin with salt and pepper.
- Spoon half of the stuffing mix over each tenderloin, coming to within 1 inch of the edges.
- Roll each tenderloin jelly-roll style beginning with the short side.
- 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).
- Place roll seam side down on a rack in a shallow roasting pan.
- Roast, uncovered at 375 degrees for 50-60 minutes or until done.
- Loosely cover with foil and let stand for 5 minutes before slicing.
- Prepare Mustard Cranberry Sauce: In a small saucepan, melt butter or medium heat.
- Saute garlic for 1 minute.
- Stir in flour and mustard; mix well.
- Cook and stir until thickened and bubbly; cook and stir 1 minute more.
- Stir in half and half and dried cranberries; cook until heated through.
- Cut tenderloins into 1/2 inch thick slices; drizzle with Mustard Cranberry Sauce.
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.
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!