Preheat oven to 375 degrees F. In a medium saucepan cook the onion, celery, and garlic in butter over medium heat until tender, about 4 minutes. Remove from heat. Stir in rice, cranberries, apricots, orange peel, thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in apple juice to moisten. Set 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 salt and pepper.

Spoon half of the stuffing over one of the tenderloins to within 1 inch of the edges. Roll tenderloin up into a spiral, beginning with a short side. Tie meat with clean 100-percent-cotton string. Place seam side down on a rack in a shallow roasting pan. Repeat with remaining tenderloin and remaining stuffing, placing second tenderloin next to the first on the rack.

Roast, uncovered, in preheated oven for 50 to 60 minutes or until an instant-read thermometer inserted in the stuffing registers 165 degrees F. Loosely cover with aluminum foil and let stand for 5 minutes.

Meanwhile, prepare Mustard-Cranberry Sauce. Cut tenderloins into slices. Serve with sauce. Makes 8 servings.

In a small saucepan cook 1 clove garlic, minced, in 2 tablespoons hot butter iover medium heat for 1 minute. Stir in 2 tablespoons all-purpose flour and 1 tablespoon Dijon-style mustard until combined. Stir in 1-1/4 cups chicken broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in 1/4 cup half-and-half or light cream and 1/4 cup dried cranberries; heat through. Makes 1-1/2 cups.