Pork Pinwheels With Apricot Stuffing

• 1 lb pork tenderloin
• SAUCE
• 1 1/2 teaspoons cornstarch
• 1 dash nutmeg
• 1 cup apricot nectar
• APRICOT STUFFING
• 1 teaspoon bouillon, chicken, instant (instant chicken bouillon granules)
• 2/3 cup water, hot
• 1/3 cup apricot, dried, snipped
• 2 tablespoons celery celery, chopped
• 1 tablespoon margarine
• 1/8 teaspoon cinnamon, ground
• 1 dash black pepper
• 2 cups bread cubes

1. Split tenderloin lengthwise, cutting to, but not through, opposite side; open out flat.
2. Pound tenderloin lightly with meat mallet to a 10x6 rectangle.
3. APRICOT STUFFING: Dissolve bouillon in hot water, pour over apricots.
4. Let stand 5 minutes.
5. Cook celery and onion in margarine until tender but not brown.
6. Remove from heat; stir in cinnamon and pepper.
7. In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten.
8. Spread stuffing evenly over tenderloin.
9. Roll up jelly-roll style, starting from short side.
10. Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals.
11. Cut meat roll into six 1-inch slices.
12. Place meat slices on rack of unheated broiler pan, cut side down.
13. Cook at 375u0b0F for 10-15 minutes.
14. Turn meat over and cook for 10-15 additional minutes, or until meat is done.
15. Remove toothpicks or string; transfer meat to a serving platter.
16. Meanwhile, for SAUCE, combine cornstarch and nutmeg.
17. Stir in apricot nectar.
18. Cook and stir till mixture is bubbly.
19. Cook and stir 2 minutes more.
20. SERVE sauce with meat slices.

pork tenderloin, cornstarch, nutmeg, apricot nectar, bouillon, water, apricot, celery celery, margarine, cinnamon, black pepper, bread cubes

Taken from www.food.com/recipe/pork-pinwheels-with-apricot-stuffing-7088 (may not work)