Pork Pinwheels with Apricot Stuffing
Yield
6 servingsPrep
15 minCook
35 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound | pork tenderloin |
|
| Sauce | |||
| 1 ½ | teaspoons | cornstarch |
|
| 1 | x | nutmeg |
*
|
| 1 | cup | apricot nectar |
|
| Apricot stuffing | |||
| 1 | teaspoon |
chicken broth
instant granules |
|
| ⅔ | cup |
water
hot |
|
| ⅓ | cup |
apricots
dried, snipped |
*
|
| 2 | tablespoons |
celery
chopped |
|
| 1 | tablespoon | margarine |
|
| ⅛ | teaspoon | cinnamon |
|
| 1 | x | black pepper |
*
|
| 2 | cups | bread crumbs, whole wheat |
|
Directions
Split tenderloin lenghwise, cutting to, but not through, opposite side; open out flat.
Pound tenderloin lightly with meat mallet to a 10x6 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.
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