Title: Pork Pinwheels with Apricot Stuffing
Categories: Diet Entree Meat
Yield: 6 Servings
| 1 | lb | Pork tenderloin |
| SAUCE |
| 1 1/2 | ts | Cornstarch |
| | | Nutmeg, (dash) |
| 1 | c | Apricot nectar |
| APRICOT STUFFING |
| 1 | ts | Bouillon, chicken, instant * |
| 2/3 | c | Water, hot |
| 1/3 | c | Apricots, dried, snipped |
| 2 | tb | Celery, chopped |
| 1 | tb | Margarine |
| 1/8 | ts | Cinnamon, ground |
| | | Pepper, black, (dash) |
| 2 | c | Whole wheat bread cubes |
* instant chicken bouillion granules
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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.
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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.