This show-stopping main dish centerpiece is perfect for any occasion.l And you'll love the combination of orange, apricots, and Dijon mustard.

Rice-and-Spinach-Stuffed Pork Tenderloins 

Preheat oven to 375 degrees. Heat oil over medium heat in a medium skillet. Add onion; cook 5 minutes or until tender. Stir in spinach until slightly wilted. Remove from heat. Add rice, apricots, orange zest and juice, thyme, and salt.

Cut a lengthwise slit down the center of each tenderloin, cutting within 1/2-inch of the bottoms. Open tenderloins like a book and place each between two large pieces of plastic wrap. Lightly pound each portion into a 10x8-inch rectangle using the flat side of a meat mallet and working from center to edges of meat.

Remove top pieces of plastic wrap; spoon on spinach filling to within 1-inch of edges. Use bottom pieces of plastic wrap to lift and roll up each tenderloin in a spiral, beginning with one of the short sides. Tie closed with 100%-cotton kitchen string. Place rolled tenderloins, seam sides down, on a rack in a shallow roasting pan.

Roast, uncovered, 25 minutes. Meanwhile, melt apricot preserves in a microwave; stir in mustard. Brush mixture on tenderloins. Continue roasting 15 to 20 minutes more or until a meat thermometer inserted in stuffing registers 165 degrees. Transfer tenderloins to a cutting board; loosely cover with foil and let rest 5 minutes. Cut into 1/2-inch slices and serve. Garnish with fresh thyme sprigs, if desired.