A recipe for Pork Pinwheels with Apricot Stuffing. Follow the simple recipe instructions for Pork Pinwheels with Apricot Stuffing shared by other home cooking experts.
Ingredients1 lb. Pork tenderloin
SAUCE: 1 1/2 Tsp. Cornstarch
1 c. Apricot nectar
APRICOT STUFFING: 1 Tsp. Bouillon, chicken, instant -granules
2/3 c. Water, hot
1/3 c. Apricots, dried, snipped
2 Tbs. Celery, chopped
1 Tbs. Margarine
1/8 Tsp. Cinnamon, ground
Pepper, black, (dash)
2 c. Whole wheat bread cubes
DirectionsSplit tenderloin lengthwise, 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.