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Pork Tenderloin w/ Apricot Stuffing

Source of Recipe

The Diabetic Newsletter - e-mail
Exchanges
Makes: 6 Servings

- 1 pound pork tenderloin
- 1 can (8-1/2 ounces) apricot halves, un-drained
- 1 stalk celery, finely chopped
- 1 small onion, finely chopped
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground black pepper
- 2 cups seasoned croutons
- 2/3 cup chicken, or vegetable, broth
- 2 cups instant, or boil-in-the-bag, rice, cooked
- 1-1/2 teaspoons cornstarch
- 1/8 teaspoon ground nutmeg

Slice tenderloin lengthwise, cutting to, but not through,
opposite side. Pound meat lightly with meat mallet to
rectangle about 10x6 inches.

Drain apricots, reserving juice. Cut apricots into 1/2-inch
cubes. Combine apricots, celery, onion, cinnamon, pepper,
and croutons in large bowl; pour broth over and toss.

Spread stuffing mixture evenly over tenderloin. Roll up
jellyroll style, starting from short side. Secure meat
roll with wooden toothpicks or tie with kitchen string
at 1-inch intervals. Cut meat roll into six slices.

Spread rice in lightly greased 12x8-inch baking dish.

Arrange meat slices over rice. Combine reserved apricot
juice, adding water if necessary to make 3/4 cup, cornstarch, and nutmeg in small saucepan; whisk over medium heat until mixture boils and thickens, about 3 minutes. Pour over meat and rice. Bake at 325 degrees F., covered, until pork is cooked, about 50 minutes.

One Serving equals: Calories: 266, Fat: 2.9 g, Cholesterol: 43.8 mg, Sodium: 338 mg, Protein: 20 g, Carbohydrate: 38 g
++++ Exchanges: 1/2 Fruit, 2 Bread, 2 Meat