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Ингредиенты
- 1 lb Pork tenderloin
- 1Â 1/2 tsp Cornstarch
- 1 x Nutmeg, (dash)
- 1 c. Apricot nectar
- 1 tsp Bouillon, chicken, instant *
- 2/3 c. Water, warm
- 1/3 c. Apricots, dry, snipped
- 2 Tbsp. Celery, minced
- 1 Tbsp. Margarine
- 1/8 tsp Cinnamon, grnd
- 1 x Pepper, black, (dash)
- 2 c. Whole wheat bread cubes
Инструкции
- * Instant chicken bouillion granulesSplit tenderloin lenghwise, cutting to, but not through, opposite side; open out flat. Lb. tenderloin lightly with meat mallet to a 10x6 rectangle. APRICOTSTUFFING- Dissolve bouillon in warm water, pour over apricots. Let stand 5 min.
- Cook celery and onion in margarine till tender but not brown. Remove from heat; stir in cinnamon and pepper. In a large bowl mix bread cubes, onion mix, and apricot mix; toss lightly to moisten.
- Spread stuffing proportionately over tenderloin. Roll up jelly-roll style, starting from short side. Secure meat roll with wooden toothpicks or possibly 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. Broil 4 inches from heat 12 min. Turn; broil 11 to 13 min more or possibly until done.
- Remove toothpicks or possibly string; transfer meat to a serving platter. Meanwhile, for SAUCE, combine cornstarch and nutmeg. Stir in apricot nectar. Cook and stir until mix is bubbly. Cook and stir 2 min more. SERVE sauce with meat slices.
- Apricot Stuffing 198 cal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 166 | |
| Calories from Fat 36 | 22% |
| Total Fat 4.07g | 5% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.36g | |
| Cholesterol 47mg | 16% |
| Sodium 145mg | 6% |
| Potassium 393mg | 11% |
| Total Carbs 14.7g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 7.43g | 5% |
| Protein 17.11g | 27% |
