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© Meredith Corporation. All rights reserved. Used with permission.
In a small saucepan, bring port (or juice) just to a boil; remove from heat. Stir in raisins, dried cranberries, dried apricots and apple pie spice. Cover and let stand for 15 minutes. Transfer mixture to a food processor. Cover and process for 10 to 15 seconds or until coarsely ground.
Meanwhile, preheat oven to 425°F. Trim fat from meat. Make a lengthwise cut down the center of each tenderloin, cutting almost to, but not through, the other side. Spread open. Place each tenderloin between two pieces of plastic wrap. Working from the center to the edges, pound meat lightly with the flat side of a meat mallet until slightly less than 1/2 inch thick. Remove plastic wrap.
Spread stuffing over meat portions to within 1/2 inch of the edges. Starting from a long side, roll up each portion into a spiral. Tie at 2-inch intervals with 100%-cotton kitchen string. Sprinkle rolls with salt and pepper. Place rolls on a rack in a shallow baking pan.
Roast, uncovered, for 25 to 30 minutes or until the temperature of the meat reaches 155°F. Remove from oven. Cover loosely with foil; let stand for 10 minutes before slicing. (The temperature of the meat will rise 5°F while it stands.)
Remove and discard string. Cut rolls into 1/2-inch-thick slices. Serve warm. If desired, serve in rolls with mustard.