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1 lb Pork tenderloin
———————————–SAUCE———————————– 1 1/2 t Cornstarch
1 x Nutmeg, (dash)
1 c Apricot nectar
——————————APRICOT STUFFING——————————
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
1 x Pepper, black, (dash)
2 c Whole wheat bread cubes
Split tenderloin lenghwise, cutting to, but not through, opposite side; open out flat.
Pound tenderloin lightly with meat mallet to a 10×6 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.
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