Pork pinwheels with apricot stuffing

6 servings

Ingredients

Quantity Ingredient
1 pounds Pork tenderloin
1½ teaspoon Cornstarch
1 x Nutmeg, (dash)
1 teaspoon Bouillon, chicken, instant *
⅔ cup Water, hot
⅓ cup Apricots, dried, snipped
2 tablespoons Celery, chopped
1 cup Apricot nectar
1 tablespoon Margarine
⅛ teaspoon Cinnamon, ground
1 x Pepper, black, (dash)
2 cups Whole wheat bread cubes

Directions

SAUCE

APRICOT STUFFING

* 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 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 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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