Pork Pinwheels With Apricot Stuffing - cooking recipe

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

Preparation

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\u00b0F 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.