1 lb Pork tenderloin

SAUCE
1 1/2 ts Cornstarch
Nutmeg, (dash)
1 c Apricot nectar

APRICOT STUFFING
1 ts Bouillon, chicken, instant
-granules
2/3 c Water, hot
1/3 c Apricots, dried, snipped
2 tb Celery, chopped
1 tb Margarine
1/8 ts Cinnamon, ground
Pepper, black, (dash)
2 c Whole wheat bread cubes

Split tenderloin lenghwise, cutting to, but not through, opposite side;
open out flat. Pound tenderloin lightly with meat mallet to a 10×6
rectangle. APRICOT STUFFING: Dissolve bouillon in hot water, pour over
apricots. Let stand 5 minutes. Cook celery and onion in margarine until
tender but not brown. Remove from heat; stir in cinnamon and pepper. In a
large bowl mix bread cubes, onion mixture, and apricot mixture; toss
lightly to moisten. Spread stuffing evenly over tenderloin. Roll up
jelly-roll style, starting from short side. Secure meat roll with wooden
toothpicks or 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 minutes. Turn; broil 11 to 13 minutes
more or till done. Remove toothpicks or string; transfer meat to a serving
platter. Meanwhile, for SAUCE, combine cornstarch and nutmeg. Stir in
apricot nectar. Cook and stir till mixture is bubbly. Cook and stir 2
minutes more. SERVE sauce with meat slices.