Pork Pinwheels With Apricot Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low-cal, Main dish, Meats | 6 | Servings | |
INGREDIENTS
| 1 | lb | Pork tenderloin |
| 1 1/2 | t | Cornstarch |
| Nutmeg, dash | ||
| 1 | c | Apricot nectar |
| 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 |
| Pepper, black dash | ||
| 2 | c | Whole wheat bread cubes |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Have you made God smile today?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 379
Calories From Fat: 80
Total Fat: 8.9g
Cholesterol: 71.1mg
Sodium: 155.9mg
Potassium: 523.9mg
Carbohydrates: 44.6g
Fiber: 2g
Sugar: 9.9g
Protein: 28.6g