Pork Pinwheels With Apricot Stuffing
|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|
|Ground cinnamon||1⁄8 Teaspoon|
|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.