Stuffed Pork Tenderloins With Mustard Cranberry Sauce - cooking recipe

Ingredients

1 medium onion, finely chopped
1 cup sliced celery
2 cloves garlic, minced
1/4 cup butter
2 cups cooked brown rice
1/4 cup dried cranberries
1/4 cup chopped dried apricot
1 teaspoon orange zest
1/2 teaspoon dried thyme
salt and pepper
1/4 cup apple juice
2 (12 ounce) pork tenderloin
Mustard Cranberry Sauce
2 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 1/4 cups chicken broth
1/4 cup half-and-half
1/4 cup dried cranberries

Preparation

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.