Pork pinwheels with apricot stuffing

Ingredients

 * 1 lbs pork tenderloin
 * sauce
 * 1 1/2 tsp cornstarch 1 c apricot nectar
 * 1 x nutmeg, (dash)
 * apricot stuffing
 * 1 tsp bouillon, chicken, instant * 1 tb margarine
 * 2/3 cup water, hot 1/8 ts cinnamon, ground
 * 1/3 cup apricots, dried, snipped 1 x pepper, black, (dash)
 * 2 tbsp celery, chopped 2 c whole wheat bread cubes

Directions
Instant chicken bouillion granules per serving: 198 cal., 19g pro., 19g carbo., 5g fat, 56mg chol., 207 sodium 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. Better homes and gardens (menu) pork pinwheels with apricot stuffing 198 cal.