Pork pinwheels with apricot stuffing 2

1. * instant chicken bouillion granules per serving: 198 cal. , 19g pro. , 19g carbo.
2. , 5g fat, 56mg chol.
3. , 207 sodium split tenderloin lenghwise, cutting to, but not through, opposite side; open out flat.
4. Pound tenderloin lightly with meat mallet to a 10x6 rectangle.
5. Apricoti stuffing- dissolve bouillon in hot water, pour over apricots.
6. Let stand 5 minutes.
7. Cook celery and onion in margarine until tender but not brown.
8. Remove from heat; stir in cinnamon and pepper.
9. In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten.
10. spread stuffing evenly over tenderloin.
11. Roll up jelly-roll style, starting from short side.
12. Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals.
13. Cut meat roll into six 1-inch slices.
14. Place meat slices on rack of unheated broiler pan, cut side down.
15. Broili 4 inches from heat 12 minutes.
16. Turn; broil 11 to 13 minutes more or till done.
17. Remove toothpicks or string; transfer meat to a serving platter.
18. Meanwhile, for sauce, combine cornstarch and nutmeg.
19. Stiri in apricot nectar.
20. Cook and stir till mixture is bubbly.
21. Cook and stir 2 minutes more.
22. Serve sauce with meat slices.
23. Better homes and gardens (menu) pork pinwheels with apricot stuffing 198 cal.