Nutrition per serving may change if servings are adjusted.
1 medium onion, finely chopped
1 cup sliced celery
2 cloves garlic, minced, divided
¼ cup butter plus 2 tablespoons, divided
2 cups cooked brown rice
½ cup dried cranberries, divided
¼ cup chopped dried apricots
1 teaspoon finely shredded orange peel
½ teaspoon dried thyme, crushed
½ teaspoon salt plus ⅛ teaspoon, divided
¼ teaspoon ground pepper, divided
¼ cup apple juice
2 ( ¾ pound) pork tenderloins
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1¼ cups chicken broth
¼ cup half-and-half or light cream
Preheat oven to 375°F. For stuffing, cook onion, celery, and half of the minced garlic in ¼ cup butter in a medium saucepan over medium heat until tender, about 4 minutes. Remove from heat. Stir in cooked rice, ¼ cup cranberries, the apricots, orange peel, thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Stir in apple juice to moisten. Set the 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 the remaining teaspoon each of salt and pepper.
Spoon half of the stuffing over one of the tenderloins to within 1 inch of the edges. Roll the tenderloin up into a spiral, beginning with a short side. Tie the meat with kitchen string. Place seam side down on a rack in a foil-lined shallow roasting pan. Repeat with the remaining tenderloin and the remaining stuffing, placing the second tenderloin next to the first on the rack.
Roast, uncovered, in preheated oven for 50 to 60 minutes or until a thermometer inserted in the stuffing registers 165°F. Loosely cover with foil and let stand for 5 minutes.
Meanwhile, prepare the sauce. Cook the remaining garlic in the remaining 2 tablespoons butter in a small saucepan over medium heat for 1 minute. Stir in flour and mustard until combined. Stir in chicken broth. Cook and stir until thick and bubbly. Cook and stir for 1 minute more. Stir in half-and-half (or light cream) and the remaining ¼ cup cranberries; heat through.