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Pork Pinwheels With Apricot Stuffing

Diet.Chef's picture
  Pork tenderloin 1 Pound (1 Piece)
  Instant chicken bouillon granules 1 Teaspoon
  Hot water 2⁄3 Cup (10.67 tbs)
  Snipped dried apricots 1⁄3 Cup (5.33 tbs)
  Chopped onion 2 Tablespoon
  Chopped celery 2 Tablespoon
  Butter/Margarine 1 Tablespoon
  Ground cinnamon 1⁄8 Teaspoon
  Pepper 1 Dash
  Dry whole wheat bread cubes 2 Cup (32 tbs)
  Cornstarch 1 1⁄2 Teaspoon
  Ground nutmeg 1 Dash
  Apricot nectar 1 Cup (16 tbs)

Split tenderloin lengthwise, cutting to, but not through, opposite side; open out flat. Working out from center, pound tenderloin lightly with meat mallet to about a 10x6-inch rectangle.
For stuffing, dissolve bouillon in hot water; pour over apricots. Let stand 5 minutes. Cook onion and celery in butter or margarine till tender but not brown. Remove from heat; stir in cinnamon and pepper. Place the dry bread cubes in a large mixing bowl. Add the onion mixture and the apricot mixture; toss lightly to moisten.
Spread stuffing evenly over tenderloin. Roll up jelly-roll style, starting from one of the short sides. 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 for 12 minutes. Turn; broil for 11 to 13 minutes more or till done. Remove toothpicks or string; transfer meat to a serving platter.
Meanwhile, for sauce, combine cornstarch and ground nutmeg. Stir in apricot nectar. Cook and stir till mixture is thickened and bubbly. Cook and stir 2 minutes more. Serve sauce with meat slices.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Pork Pinwheels With Apricot Stuffing Recipe