Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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