Pork Pinwheels With Apricot Stuffing

Servings: 6
Ingredients:

1 lb Pork tenderloin
---------------------------SAUCE---------------------------
1 1/2 t  Cornstarch
1 x  Nutmeg, (dash)
1 c  Apricot nectar
---------------------APRICOT STUFFING---------------------
1 t  Bouillon, chicken, instant *
2/3 c  Water, hot
1/3 c  Apricots, dried, snipped
2 T  Celery, chopped
1 T  Margarine
1/8 t  Cinnamon, ground
1 x  Pepper, black, (dash)
2 c  Whole wheat bread cubes

* instant chicken bouillion granules
~——————————————————
~—————— PER SERVING: 198 cal., 19g Pro.,
19g carbo., 5g fat, 56mg Chol., 207 Sodium 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 till 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 till mixture is bubbly. Cook
and stir 2 minutes more. SERVE sauce with meat slices.
BETTER HOMES AND GARDENS
(MENU) Pork Pinwheels with Apricot Stuffing 198
cal.

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