Stuffed Pork Tenderloins with Mustard Cranberry Sauce

READY IN: 2hrs




  • 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.