Food recipes
Pork Pinwheels With Apricot Stuffing
Pork Pinwheels With Apricot Stuffing Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw cornstarch spices, nutmeg, ground apricots, dried, sulfured, uncooked soup, chicken broth or bouillon, dry wate...
Pork Pinwheels With Apricot Stuffing
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
cornstarch
spices, nutmeg, ground
apricots, dried, sulfured, uncooked
soup, chicken broth or bouillon, dry
water, bottled, generic
apricots, dried, sulfured, uncooked
celery, raw
margarine, regular, 80% fat, composite, stick, without salt
spices, cinnamon, ground
spices, pepper, black
wheat flours, bread, unenriched
Directions:
Split tenderloin lengthwise, 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.
Cook at 375F for 10-15 minutes.
Turn meat over and cook for 10-15 additional minutes, or until meat is 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.
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
cornstarch
spices, nutmeg, ground
apricots, dried, sulfured, uncooked
soup, chicken broth or bouillon, dry
water, bottled, generic
apricots, dried, sulfured, uncooked
celery, raw
margarine, regular, 80% fat, composite, stick, without salt
spices, cinnamon, ground
spices, pepper, black
wheat flours, bread, unenriched
Directions:
Split tenderloin lengthwise, 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.
Cook at 375F for 10-15 minutes.
Turn meat over and cook for 10-15 additional minutes, or until meat is 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.