Pork Pinwheels with Apricot Stuffing

These pork tenderloin pinwheels look like they came from a restaurant kitchen, but the technique is simpler than it appears. The tenderloin gets butterflied, pounded flat, spread with an apricot and whole wheat bread stuffing, then rolled up jelly-roll style and sliced into rounds before broiling.

The stuffing hydrates dried apricots in hot bouillon, which softens them and adds a savory-sweet depth to the bread cubes. Celery and onion sauteed in margarine with cinnamon bring an aromatic warmth that pairs naturally with both the fruit and the pork.

Broiling the pinwheels cut-side down first sets the stuffing and seals the spiral. Flipping halfway through lets the pork finish on the second side. The high heat gives each round a nice char while the stuffing stays moist inside.

Pro Tips

• Pound the tenderloin evenly to a consistent thickness. Thin spots overcook before thick sections are done.
• Secure with toothpicks or tie with kitchen twine at one-inch intervals. Loose rolls unravel during slicing.
• Use a sharp, serrated knife to cut the roll. Sawing gently preserves the spiral pattern.
• The apricot nectar sauce thickens fast. Watch it closely and whisk constantly to prevent lumps.

Variations

• Swap dried apricots for dried cranberries and add a splash of orange juice for a tart, citrusy stuffing.
• Use panko breadcrumbs instead of whole wheat for a lighter stuffing texture.
• Grill the pinwheels over medium heat instead of broiling for a smokier flavor.