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

Serves: 6


  • 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.