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Categories:
pork tenderloin cornstarch nutmeg apricot nectar chicken broth instant granules water apricots dried celery margarine cinnamon black pepper bread crumbs
Viewed: 105 - Published at: 9 years agoIngredients
- 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
Method
- 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 until 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 until mixture is bubbly.
- Cook and stir 2 minutes more.
- SERVE sauce with meat slices.
