| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Low-cal, Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork tenderloin |
| 1 1/2 |
ts |
Cornstarch |
|
|
Nutmeg, (dash) |
| 1 |
c |
Apricot nectar |
| 1 |
ts |
Bouillon, chicken, instant granules |
| 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 |
INSTRUCTIONS
SAUCE
APRICOT STUFFING
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
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