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
- ⅓ cup chopped dried apricots
- ⅔ cup boiling chicken stock
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 2 Tbsp. chopped celery
- ⅛ tsp. ground cinnamon
- 2 cups small whole-wheat bread cubes
- 2 Tbsp. arrowroot
- ⅛ tsp. ground nutmeg
- 1½ 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" × 6" rectangle that is about ⅓" 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" intervals. Cut into 6 slices.
- Preheat broiler. Place meat slices on broiler pan. Broil 6" 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 6–7 minutes. Pour over meat and serve immediately.