A pork pinwheel is a type of pork roast that is rolled up and stuffed with a variety of ingredients. The most common filling for pork pinwheels is a mixture of chopped apples, dried apricots, and onions. Other common fillings include chestnuts, sausage, and rice. Pork pinwheels are typically roasted in the oven until the pork is cooked through.
SAUCE1 1/2 ts Cornstarch1 cApricot nectar1 xNutmeg, (dash)APRICOT STUFFING1 ts Bouillon, chicken, instant 1 tb Margarine2/3 cWater, hot1/8 ts Cinnamon, ground1/3 cApricots, dried, snipped1 xPepper, black, (dash)2 tb Celery, chopped2 cWhole wheat bread cubes instant chicken bouillion granules~PER SERVING: 198 cal.
, 19g Pro.
, 19g carbo.
, 5g fat, 56mg Chol.
, 207 SodiumSplit tenderloin lenghwise, cutting to, but not through, opposite side;open out flat.
Pound tenderloin lightly with meat mallet to a 10x6rectangle.
APRICOT STUFFINGDissolve bouillon in hot water, pourover apricots.
Let stand 5 minutes.
Cook celery and onion in margarine until tender but not brown.
Remove fromheat; stir in cinnamon and pepper.
In a large bowl mix bread cubes, onionmixture, and apricot mixture; toss lightly to moisten.
~Spread stuffing evenly over tenderloin.
Roll up jelly-roll style, startingfrom short side.
Secure meat roll with wooden toothpicks or tie withstring 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 minutes.
Turn; broil 11 to 13 minutes moreor till done.
Remove toothpicks or string; transfer meat to a servingplatter.
Meanwhile, for SAUCE, combine cornstarch and nutmeg.
Stir inapricot nectar.
Cook and stir till mixture is bubbly.
Cook and stir2 minutes more.
SERVE sauce with meat slices.
BETTER HOMES AND GARDENS(MENU) Pork Pinwheels with Apricot Stuffing198 cal.
Ingredients
Directions
SAUCE1 1/2 ts Cornstarch1 cApricot nectar1 xNutmeg, (dash)APRICOT STUFFING1 ts Bouillon, chicken, instant 1 tb Margarine2/3 cWater, hot1/8 ts Cinnamon, ground1/3 cApricots, dried, snipped1 xPepper, black, (dash)2 tb Celery, chopped2 cWhole wheat bread cubes instant chicken bouillion granules~PER SERVING: 198 cal.
, 19g Pro.
, 19g carbo.
, 5g fat, 56mg Chol.
, 207 SodiumSplit tenderloin lenghwise, cutting to, but not through, opposite side;open out flat.
Pound tenderloin lightly with meat mallet to a 10x6rectangle.
APRICOT STUFFINGDissolve bouillon in hot water, pourover apricots.
Let stand 5 minutes.
Cook celery and onion in margarine until tender but not brown.
Remove fromheat; stir in cinnamon and pepper.
In a large bowl mix bread cubes, onionmixture, and apricot mixture; toss lightly to moisten.
~Spread stuffing evenly over tenderloin.
Roll up jelly-roll style, startingfrom short side.
Secure meat roll with wooden toothpicks or tie withstring 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 minutes.
Turn; broil 11 to 13 minutes moreor till done.
Remove toothpicks or string; transfer meat to a servingplatter.
Meanwhile, for SAUCE, combine cornstarch and nutmeg.
Stir inapricot nectar.
Cook and stir till mixture is bubbly.
Cook and stir2 minutes more.
SERVE sauce with meat slices.
BETTER HOMES AND GARDENS(MENU) Pork Pinwheels with Apricot Stuffing198 cal.
