Created by Kchurchill5 "RIP" Forever in our Kitchen on November 8, 2011
Step 1: Tenderloin ... Take the tenderloin out of the refrigerator to take the chill off. Then, cut down the center, but not all the way through to butterfly it. Lay flat on a piece of parchment paper and pound lightly with a meat mallet to flatten. Season both sides with salt and pepper.
Step 2: Stuffing ... Add the butter to a medium saute pan and bring to medium high heat. Add the onion and celery and cook 2-3 minutes until tender; then add the apple and cook another 2-3 minutes until the apple is slightly soft. Remove from the heat and add the broth, stuffing mix and dried cranberries and mix until combined. The stuffing should be very moist. If the stuffing seems a bit dry, add a bit more broth.
Step 3: Add the stuffing to the pork tenderloin pressing it down well. You will need some kitchen twine or cotton string to tie up the tenderloin. I start by using 8" pieces of string and tying each end first; and then a couple of ties in the in the center of the tenderloin to keep it all together. Tie it up tight so the tenderloin stays together, and, really press and "squish" the stuffing in. As long as it is tied up, it will stay in place.
Step 4: Finish and Bake ... Add the tenderloin to a baking dish or sheet pan lined with parchment or foil for easy clean up. Brush the tenderloin with 1/2 of the apple jelly and bake in a 400 degree oven on the middle shelf for 25-35 minutes. Half way through cooking, brush the remaining jelly over the tenderloin. You really need to just keep an eye on it and use a thermometer to check the temperature. The thickness of the tenderloin can really change the cooking time. I remove mine at 140 degrees and let rest 5 minutes before serving.
Step 5: Serve ... Let the pork rest, slice and serve with a side salad and maybe some roasted green beans. ENJOY!