Pork pinwheels with apricot stuffing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork tenderloin |
| 1½ | teaspoon | Cornstarch |
| 1 | x | Nutmeg, (dash) |
| 1 | teaspoon | Bouillon, chicken, instant * |
| ⅔ | cup | Water, hot |
| ⅓ | cup | Apricots, dried, snipped |
| 2 | tablespoons | Celery, chopped |
| 1 | cup | Apricot nectar |
| 1 | tablespoon | Margarine |
| ⅛ | teaspoon | Cinnamon, ground |
| 1 | x | Pepper, black, (dash) |
| 2 | cups | Whole wheat bread cubes |
Directions
SAUCE
APRICOT STUFFING
* instant chicken bouillion granules ~------------------------------------------------------ ~------------------ PER SERVING: 198 cal., 19g Pro., 19g carbo., 5g fat, 56mg Chol., 207 Sodium Split tenderloin lenghwise, 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. Broil 4 inches from heat 12 minutes.
Turn; broil 11 to 13 minutes more or till 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. BETTER HOMES AND GARDENS (MENU) Pork Pinwheels with Apricot Stuffing 198 cal.