Pork Pinwheels with Apricot Stuffing

Directions

Split tenderloin lenghwise, cutting to, but not through, opposite side; open out flat.

Pound tenderloin lightly with meat mallet to a 10×6 rectangle.

APRICOT STUFFING: Dissolve bouillon in hot water, pour over apricots.

Let stand 5 minutes.

Cook celery and onion in margarine until tender but not brown.

Remove from heat; stir in cinnamon and pepper. In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten.

Spread stuffing evenly over tenderloin.

Roll up jelly-roll style, starting from short side.

Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals.

Cut meat roll into six 1-inch slices.

Place meat slices on rack of unheated broiler pan, cut side down.

Broil 4 inches from heat 12 minutes. Turn; broil 11 to 13 minutes more or until done.

Remove toothpicks or string; transfer meat to a serving platter.

Meanwhile, for SAUCE, combine cornstarch and nutmeg.

Stir in apricot nectar.

Cook and stir until mixture is bubbly. Cook and stir 2 minutes more.

SERVE sauce with meat slices.