Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Pork tenderloin

-----------------------------------SAUCE-----------------------------------
1 1/2 ts Cornstarch 1 c Apricot nectar
1 x Nutmeg, (dash)

------------------------------APRICOT STUFFING------------------------------
1 ts Bouillon, chicken, instant * 1 tb Margarine
2/3 c Water, hot 1/8 ts Cinnamon, ground
1/3 c Apricots, dried, snipped 1 x Pepper, black, (dash)
2 tb 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
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