These savory spirals are relatively easy and make a beautiful and delicious impression on your guests.

Source: Better Homes and Gardens


Recipe Summary test

35 mins
25 mins
10 mins
70 mins


Ingredient Checklist


Instructions Checklist
  • For stuffing, in a small saucepan bring port just to boiling. Remove from heat. Stir in raisins, cranberries, apricots, and apple pie spice. Cover and let stand 15 minutes. Transfer mixture to a food processor. Cover and process 10 to 15 seconds or until coarsely ground.

  • Meanwhile, preheat oven to 425°F. Trim fat from meat. Make a lengthwise cut down the center of each tenderloin, cutting almost to, but not through, the other side. Spread open. Using a meat mallet, flatten each tenderloin between two pieces of plastic wrap until slightly less than 1/2 inch thick.

  • Spread stuffing over meat portions to within 1/2 inch of the edges. Starting from a long side, roll up each portion into a spiral. Tie at 2-inch intervals with 100-percent-cotton kitchen string. Sprinkle rolls with salt and pepper. Place rolls on a rack in a shallow baking pan.

  • Roast, uncovered, 25 to 30 minutes or until the temperature of the meat reaches 155°F. Cover loosely with foil; let stand 10 minutes before slicing. (The temperature of the meat will rise 5°F while it stands.)

  • Remove string. Cut rolls into 1/2-inch slices. Serve warm. If desired, serve in rolls with mustard.

Make-Ahead Directions:

Prepare as directed, except do not slice meat rolls. Wrap each roll in plastic wrap and chill up to 48 hours. Cut into 1/2-inch-thick slices before serving.

Nutrition Facts

80 calories; fat 1g; cholesterol 21mg; carbohydrates 10g; insoluble fiber 1g; sugars 8g; protein 7g; sodium 66mg.