Pork Pinwheels with Apricot Stuffing
Pork Pinwheels with Apricot Stuffing, a stuffings recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Pork Pinwheels with Apricot Stuffing
Ingredients
- 1 lb Pork tenderloin
Sauce
- 1 1/2 t Cornstarch
- 1 x Nutmeg, (dash)
- 1 c Apricot nectar
Apricot Stuffing
- 1 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)
- 2 c Whole wheat bread cubes
Method
- 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.
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