Prep 15 mins
Cook 30 mins
This is one of the Zaar recipes that I adopted. I prepared this recipe with a few minor changes to the instructions and it made an impressive, elegant entree. This would be perfect for a dinner party or special occasion. The apricot sauce is a wonderful addition to the pork. I hope you will enjoy this recipe as much as my family did!
- 1 lb pork tenderloin
- 1 1⁄2 teaspoons cornstarch
- 1 dash nutmeg
- 1 cup apricot nectar
- 1 teaspoon bouillon, chicken, instant (instant chicken bouillon granules)
- 2⁄3 cup water, hot
- 1⁄3 cup apricot, dried, snipped
- 2 tablespoons celery celery, chopped
- 1 tablespoon margarine
- 1⁄8 teaspoon cinnamon, ground
- 1 dash black pepper
- 2 cups bread cubes
- Split tenderloin lengthwise, 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.
- Cook at 375°F for 10-15 minutes.
- Turn meat over and cook for 10-15 additional minutes, or until meat is 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.