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 c Apricot nectar
1 x Nutmeg, (dash)

----------------------APRICOT STUFFING---------------------------
1 t Bouillon, chicken, instant * 1 T Margarine
2/3 c Water, hot 1/8 t Cinnamon, ground
1/3 c Apricots, dried, snipped 1 x Pepper, black, (dash)
2 T Celery, chopped 2 c Whole wheat bread cubes

* instant chicken bouillion granules
~------------------------------------------------------
~------------------ PER SERVING: 198 cal., 19g Pro., 19g carbo., 5g
fat, 56mg Chol., 207 Sodium 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.

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