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1
In a medium sauce pan, melt butter over medium heat.
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2
Saute onion, celery, and garlic for 4 minutes or until tender; remove from heat.
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3
Add in rice, cranberries, apricots, orange peel, thyme, salt, and pepper to taste; mix well.
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4
Stir in apple juice to moisten; set stuffing aside.
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5
Make a centered cut down the length of each pork tenderloin, cutting to but not through the other side of the meat.
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6
Make one cut on each side of the centered cut, also going to but not through the other side of the meat.
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7
Place each tenderloin between 2 pieces of plastic wrap (Saran).
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8
Pound lightly with a meat mallet to make an appoximate 10x8 inch rectangle, pounding from the center to the corners.
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9
Sprinkle each tenderloin with salt and pepper.
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10
Spoon half of the stuffing mix over each tenderloin, coming to within 1 inch of the edges.
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11
Roll each tenderloin jelly-roll style beginning with the short side.
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12
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).
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13
Place roll seam side down on a rack in a shallow roasting pan.
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14
Roast, uncovered at 375 degrees for 50-60 minutes or until done.
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15
Loosely cover with foil and let stand for 5 minutes before slicing.
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16
Prepare Mustard Cranberry Sauce: In a small saucepan, melt butter or medium heat.
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17
Saute garlic for 1 minute.
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18
Stir in flour and mustard; mix well.
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19
Cook and stir until thickened and bubbly; cook and stir 1 minute more.
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20
Stir in half and half and dried cranberries; cook until heated through.
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21
Cut tenderloins into 1/2 inch thick slices; drizzle with Mustard Cranberry Sauce.
