Fruit and Nut Stuffed Pork Tenderloins

Stuffing: In saucepan, heat oil over medium heat; fry onion, garlic, sage and pepper until softened, 5 minutes. Add brown and wild rice; stir to coat. Add stock and bring to boil; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 45 minutes. Add cranberries and pecans; fluff with fork and let cool.

Trim any fat from pork. Make lengthwise cut in each tenderloin halfway through; open like book. Place between plastic wrap; using meat pounder or rolling pin, pound to generous 1/4-inch (5 mm) thickness.

Mix egg into stuffing. Spoon half lengthwise down centre of each tenderloin. Fold up tenderloins around stuffing. Tie with strings at 1-inch (2.5 cm) intervals.

In large ovenproof skillet, heat oil over medium-high heat; brown tenderloins. Place skillet in 375°F (190°C) oven; roast until just a hint of pink remains inside and juices run clear when pork is pierced, about 25 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes.

Meanwhile, drain off any fat from skillet. Add stock and cranberry juice; bring to boil, scraping up brown bits. Combine cornstarch with 1 tbsp (15 mL) water; whisk into skillet and boil, stirring, until thickened, about 1 minute. Cut pork diagonally into 1/2-inch (1 cm) thick slices. Serve with sauce.