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Pork Pinwheels with Apricot Stuffing Recipe

	Category	Stuffing Recipes
	Views	140
	Ratings	0

Ingredients And Procedures

1 lb Pork tenderloin

-----------------------------------SAUCE----------------------------------- 1 1/2 t Cornstarch

1 x Nutmeg, (dash)

1 c Apricot nectar

------------------------------APRICOT STUFFING------------------------------ 1 t Bouillon, chicken, instant

-granules 2/3 c Water, hot

1/3 c Apricots, dried, snipped

2 T Celery, chopped

1 T Margarine

1/8 t Cinnamon, ground

1 x Pepper, black, (dash)

2 c Whole wheat bread cubes

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.

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<h1>Pork Pinwheels with Apricot Stuffing</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Pork tenderloin <P>-----------------------------------SAUCE----------------------------------- 1 1/2 t Cornstarch <P>1 x Nutmeg, (dash) <P>1 c Apricot nectar <P>------------------------------APRICOT STUFFING------------------------------ 1 t Bouillon, chicken, instant <P>-granules 2/3 c Water, hot <P>1/3 c Apricots, dried, snipped <P>2 T Celery, chopped <P>1 T Margarine <P>1/8 t Cinnamon, ground <P>1 x Pepper, black, (dash) <P>2 c Whole wheat bread cubes <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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