PORK PINWHEELS WITH APRICOT STUFFING

——–SAUCE——–

1 1/2 t Cornstarch 1 x Nutmeg, (dash)

c Apricot nectar ——APRICOT STUFFING——

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)

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 10×6 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. —–