Apricot Pork Pinwheels
This elegant dish is perfect for company. Serve with a spinach salad and cooked carrots.
Serves: 6Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy
- 1 lb. pork tenderloin
- 1⁄3 cup chopped dried apricots
- 2⁄3 cup boiling chicken stock
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 2 Tbsp. chopped celery
- 1⁄8 tsp. ground cinnamon
- 2 cups small whole-wheat bread cubes
- 2 Tbsp. arrowroot
- 1⁄8 tsp. ground nutmeg
- 1 1⁄2 cups apricot nectar
- Using a sharp knife, cut the tenderloin in half lengthwise; do not cut all the way through. Open the meat like a book, and pound with meat mallet to a 10-by-6-inch rectangle that is about 1⁄3 inch thick. Set aside.
- In a small bowl, combine apricots with stock; let stand for 5 minutes.
- In a medium skillet, heat olive oil over medium heat. Add onion and celery; cook until tender, about 5 minutes. Remove pan from heat and add apricot mixture and cinnamon. Then add the bread crumbs, tossing to moisten.
- Spread stuffing over pork. Roll up jelly-roll style, starting from the short edge. Secure with toothpicks or tie with kitchen string at 1 inch intervals. Cut into 6 slices.
- Preheat broiler. Place meat slices on broiler pan. Broil 6 inches from the heat for 10 minutes, then carefully turn and broil for 10 minutes longer until pork is cooked and tender. Remove string or toothpicks.
- While meat is broiling, combine arrowroot, nutmeg, and nectar in medium skillet; bring to a boil over medium-high heat. Boil until thickened and reduced, about 6 to 7 minutes. Pour over meat and serve immediately.