MM: Pork Pinwheels with Apricot Stuffing
---------- Recipe via Meal-Master (tm) v8.05
Title: Pork Pinwheels with Apricot Stuffing
Categories: Low-cal, Main dish, Meats
Yield: 6 Servings
1 lb Pork tenderloin
1 t Bouillon, chicken, instant granules
1/3 c Apricots, dried, snipped
1 T Margarine
1 x Pepper, black, (dash)
1 x -----------sauce------------
1 x Nutmeg, dash
1 1/2 t Cornstarch
1 c Apricot nectar
1 x ------apricot stuffing------
2/3 c Water; hot
2 T Celery, chopped
1/8 t Cinnamon, ground
2 c Whole wheat bread cubes
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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
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
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