Pork Pinwheels With Apricot Stuffing

Submitted by Dreamgoddess

"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!"

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 lb pork tenderloin

• SAUCE

• 1 1⁄2 teaspoons cornstarch
• 1 dash nutmeg
• 1 cup apricot nectar

• APRICOT STUFFING

• 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

directions

1. Split tenderloin lengthwise, cutting to, but not through, opposite side; open out flat.
2. Pound tenderloin lightly with meat mallet to a 10x6 rectangle.
3. APRICOT STUFFING: Dissolve bouillon in hot water, pour over apricots.
4. Let stand 5 minutes.
5. Cook celery and onion in margarine until tender but not brown.
6. Remove from heat; stir in cinnamon and pepper.
7. In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten.
8. Spread stuffing evenly over tenderloin.
9. Roll up jelly-roll style, starting from short side.
10. Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals.
11. Cut meat roll into six 1-inch slices.
12. Place meat slices on rack of unheated broiler pan, cut side down.
13. Cook at 375°F for 10-15 minutes.
14. Turn meat over and cook for 10-15 additional minutes, or until meat is done.
15. Remove toothpicks or string; transfer meat to a serving platter.
16. Meanwhile, for SAUCE, combine cornstarch and nutmeg.
17. Stir in apricot nectar.
18. Cook and stir till mixture is bubbly.
19. Cook and stir 2 minutes more.
20. SERVE sauce with meat slices.