An elegant entrée served with an apricot sauce.

Pork Pinwheels with Apricot Stuffing

1 pound boneless pork roast
1 chicken bouillon cube
2/3 cup hot water
1/2 cup dried apricot, chopped
2 tablespoons chopped celery
1/2 cup chopped onion
1 tablespoon butter margarine
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
2 cups soft bread crumbs
1 1/2 teaspoons cornstarch
1/8 teaspoon ground nutmeg
1 cup apricot nectar

1. Split a boneless pork roast lengthwise, cutting to, but not through, the opposite side; open out flat and pound lightly with meat mallet to form a flat rectangle.
2. Stuffing: Dissolve chicken bouillon cube in hot water and pour over chopped dried apricots. Let stand for 5 minutes. Cook chopped celery and chopped onion in margarine until tender but not brown. Remove from the heat and stir in cinnamon and pepper. In a large bowl, mix soft bread crumbs, the onion mixture, and the apricot mixture; toss lightly to moisten. Spread the stuffing evenly over the tenderloin.
3. Roll up jelly-roll style, starting from the short side and secure with toothpicks. Cut into 1-inch strips and place on a rack of a broiler pan. Broil 4 inches from the heat for 12 minutes. Turn; broil 11 to 13 minutes more, or until done.
4. Meanwhile, in a saucepan, combine cornstarch, nutmeg, and apricot nectar. Cook and stir until the mixture is thick and bubbly. Serve over the meat.

Makes 6 servings.