Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper or aluminum foil.
2. Step
Spread the cubed French bread in a single layer on a prepared baking sheet and bake for 10–15 minutes, or until golden brown. Remove from the oven and let cool.
3. Step
Make the rub: In a small bowl, whisk together the melted butter, mustard, brown sugar, McCormick® Ground Black Pepper, salt, and McCormick® Rubbed Sage until well-combined.
4. Step
Make the cranberry sage stuffing: In a medium bowl, toss together the dried cranberries, apple, shallot, melted butter, McCormick® Rubbed Sage, salt, McCormick® Ground Black Pepper, chicken broth, and cooled bread cubes until evenly combined.
5. Step
Place the tenderloin between two sheets of plastic wrap and pound until it is about ½ inch thick. Rub the tenderloin on both sides with the spice mixture. Pile the stuffing on the center of the tenderloin, then roll one side of the tenderloin tightly up and over to completely encase the stuffing, securing the end with toothpicks. Wrap the tenderloin in aluminum foil and place on the remaining prepared baking sheet.
6. Step
Bake the tenderloin for 30 minutes. Remove the aluminum foil and bake for another 10 minutes, until the tenderloin is browned and crispy on top.
7. Step
Remove the toothpicks, slice the pork tenderloin crosswise, and serve.
