Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Pork tenderloin

---------------------------SAUCE--------------------------------
1 1/2 ts Cornstarch
1 x Nutmeg, (dash)
1 c Apricot nectar

----------------------APRICOT STUFFING---------------------------
1 ts Bouillon, chicken, instant
-granules
2/3 c Water, hot
1/3 c Apricots, dried, snipped
2 tb Celery, chopped
1 tb Margarine
1/8 ts 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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