1 lb Pork tenderloin

-----------------------------------SAUCE----------------------------------- 1 1/2 t Cornstarch

1 x Nutmeg, (dash)

1 c Apricot nectar

------------------------------APRICOT STUFFING------------------------------ 1 t Bouillon, chicken, instant

-granules 2/3 c Water, hot

1/3 c Apricots, dried, snipped

2 T Celery, chopped

1 T Margarine

1/8 t Cinnamon, ground

1 x 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 10x6 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.