Pork Pinwheels With Apricot Stuffing

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb pork tenderloin
  • SAUCE
  • 1 12
    teaspoons cornstarch
  • 1
    dash nutmeg
  • 1
    cup apricot nectar
  • APRICOT STUFFING
  • 1
    teaspoon bouillon, chicken, instant (instant chicken bouillon granules)
  • 23
    cup water, hot
  • 13
    cup apricot, dried, snipped
  • 2
    tablespoons celery celery, chopped
  • 1
    tablespoon margarine
  • 18
    teaspoon cinnamon, ground
  • 2
    cups bread cubes
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DIRECTIONS

  • 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.
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