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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. In a medium saucepan, cook the onion, celery and garlic in butter over medium heat until tender, about 4 minutes. Remove from heat. Stir in rice, cranberries, apricots, orange zest, thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir in apple juice to moisten. Set stuffing aside.
Trim any fat from pork. Using a sharp knife, make a lengthwise cut down the center of each pork tenderloin, cutting to, but not through, the other side of the meat. Repeat by making two cuts on either side of the first cut. Place each tenderloin between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to make a 10x8-inch rectangle, working from the center out to the corners. Season pork with salt and pepper.
Spoon half of the stuffing over one of the tenderloins to within 1 inch of the edges. Roll tenderloin up into a spiral, beginning with a short side. Tie meat with clean 100-percent-cotton string. Place seam-side down on a rack in a shallow roasting pan. Repeat with remaining tenderloin and remaining stuffing, placing second tenderloin next to the first on the rack.
Roast, uncovered, for 50 to 60 minutes or until an instant-read thermometer inserted in the stuffing registers 165°F. Loosely cover with aluminum foil and let stand for 5 minutes.
Meanwhile, prepare Mustard-Cranberry Sauce: In a small saucepan, cook garlic in butter over medium heat for 1 minute. Stir in flour and mustard until combined. Stir in broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in half-and-half (or cream) and dried cranberries; heat through.
Cut tenderloins into slices. Serve with sauce.