1
Preheat the oven to 350. Line a sheet pan with foil.
2
Make the stuffing: Over medium heat, melt the butter in a large skillet. Add the shallot, mushrooms, and sage. Cook about 5 minutes, stirring occasionally, until the vegetables are soft and the sage is fragrant. Stir in the pecans, cranberries, wild rice, and salt. When everything is heated through, remove from heat and stir in the parsley and orange zest.
3
Butterfly the pork tenderloins by making a lengthwise cut down the middle of each. Don’t cut all the way through. Make two more lengthwise cuts on either side of the first cut, angled into the meat. You can then flatten out the tenderloin. Cover the cut roasts with plastic wrap and pound with the flat side of a meat mallet until they’re a rectangular uniform thickness. Remove the plastic wrap.
4
Spread half the stuffing over each roast, then roll them into long cylinders. Tie butcher’s twine around each one to hold it together. Place the roasts seam side down on the baking sheet and sprinkle with salt and pepper. Place in the oven.
5
After about 10 minutes of roasting, whisk together the orange juice and olive oil, then brush over the roasts. Return to the oven and continue to roast for another 15 minutes or until a meat thermometer inserted into the center registers 140 degrees F. Remove from the oven and cover the pan with foil. Allow the meat to rest for about 10 minutes. The internal temperature will continue to rise.
6
Remove the roasts to a cutting board and reserve the pan juices. Remove the twine from each roast and slice across the roast into inch wide circular pieces. Arrange on a serving platter and pour the pan juices over. Serve immediately.
