Pork Pinwheels with Apricot Stuffing

• 1 pound pork tenderloin
• 1 1/2 teaspoons cornstarch
• 1 x nutmeg
• 1 cup apricot nectar
• 1 teaspoon chicken broth instant granules
• 23 cup water hot
• 13 cup apricots dried, snipped
• 2 tablespoons celery chopped
• 1 tablespoon margarine
• 18 teaspoon cinnamon
• 1 x black pepper
• 2 cups bread crumbs, whole wheat

1. Split tenderloin lenghwise, 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. Broil 4 inches from heat 12 minutes.
14. Turn; broil 11 to 13 minutes more or until 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 until mixture is bubbly.
19. Cook and stir 2 minutes more.
20. SERVE sauce with meat slices.

pork tenderloin, cornstarch, nutmeg, apricot nectar, chicken broth instant granules, water, apricots dried, celery, margarine, cinnamon, black pepper, bread crumbs

Taken from recipeland.com/recipe/v/pork-pinwheels-apricot-stuffing-38061 (may not work)