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© Meredith Corporation. All rights reserved. Used with permission.
For stuffing, in a small saucepan bring port just to boiling. 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.
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. Using the flat side of a meat mallet, pound meat lightly from center to edges until slightly less than 1/2 inch thick. Remove plastic wrap.
Preheat oven to 425ºF. Divide fruit filling between meat portions, spreading to within 1/2 inch of 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 tenderloins on a rack in a shallow roasting pan. Roast for 25 to 35 minutes or until juices run clear and an instant-read thermometer inserted into meat registers 155°F. Remove from oven. Cover loosely with foil; let stand for 10 minutes before slicing. (The temperature of the meat after standing should be 160°F.)
Remove and discard string. Cut tenderloins into 1/2-inch-thick slices. Serve warm.