Pork Pinwheels with Apricot Stuffing
 
yield: 6 servings 
 
1 lb.  pork tenderloin
  sauce
1-1/2 tsp  cornstarch
1 cup  apricot nectar
  nutmeg, (dash)
 
  apricot stuffing
1 tsp  bouillon, chicken, instant *
1 Tbsp  margarine
2/3 cup  water, hot
1/8 tsp  cinnamon, ground
1/3 cup  apricots, dried, snipped
  pepper, black, (dash)
2 Tbsp  celery, chopped
2 cup  whole wheat bread cubes
  instant chicken bouillion granules
 
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. 
 
 
 
-- 
(ID: 4720) Mirror: rec.food.recipes: Sat, Nov 27, 2004


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