Pork Pinwheels With Apricot Stuffing

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“This is one of the Zaar recipes that I adopted. I prepared this recipe with a few minor changes to the instructions and it made an impressive, elegant entree. This would be perfect for a dinner party or special occasion. The apricot sauce is a wonderful addition to the pork. I hope you will enjoy this recipe as much as my family did!”

Ingredients Nutrition

  • 1 lb pork tenderloin
  • 1 12 teaspoons cornstarch
  • 1 dash nutmeg
  • 1 cup apricot nectar
  • 1 teaspoon bouillon, chicken, instant (instant chicken bouillon granules)
  • 23 cup water, hot
  • 13 cup apricot, dried, snipped
  • 2 tablespoons celery celery, chopped
  • 1 tablespoon margarine
  • 18 teaspoon cinnamon, ground
  • 1 dash black pepper
  • 2 cups bread cubes


  1. Split tenderloin lengthwise, cutting to, but not through, opposite side; open out flat.
  2. Pound tenderloin lightly with meat mallet to a 10x6 rectangle.
  3. APRICOT STUFFING: Dissolve bouillon in hot water, pour over apricots.
  4. Let stand 5 minutes.
  5. Cook celery and onion in margarine until tender but not brown.
  6. Remove from heat; stir in cinnamon and pepper.
  7. In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten.
  8. Spread stuffing evenly over tenderloin.
  9. Roll up jelly-roll style, starting from short side.
  10. Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals.
  11. Cut meat roll into six 1-inch slices.
  12. Place meat slices on rack of unheated broiler pan, cut side down.
  13. Cook at 375°F for 10-15 minutes.
  14. Turn meat over and cook for 10-15 additional minutes, or until meat is done.
  15. Remove toothpicks or string; transfer meat to a serving platter.
  16. Meanwhile, for SAUCE, combine cornstarch and nutmeg.
  17. Stir in apricot nectar.
  18. Cook and stir till mixture is bubbly.
  19. Cook and stir 2 minutes more.
  20. SERVE sauce with meat slices.

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