PORK TENDERLOIN - ROASTED WITH WALNUT CURRY STUFFING AND RED CURRANT SAUCE

By porklion

PORK TENDERLOIN - ROASTED WITH WALNUT CURRY STUFFING AND RED CURRANT SAUCE

Yields: 3-4 Servings

Preparation Time: 60 min
Cooking Time: 60 min

Ingredients

• PORK
• 2 tbsp butter
• 1 1/2 cup walnut halves, chopped and divided
• 1 tsp curry powder
• 4 tsp olive oil
• 1 large garlic clove
• 1 1/2 lb pork tenderloin
• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1 1/4 tsp salt
• 1/4 tsp ground black pepper
• GLAZE
• 1 jar (12 oz.) Red Current Jelly
• 2 tsp cooking sherry
• 1/2 tsp crushed red pepper
• 1 tsp apple cider vinegar
• 1/2 tsp ground ginger
• 2 tbsp diced shallots

Preparation

Step 1

FOR PORK

1. Preheat oven to 350°F.

2. Melt butter in small skillet over medium heat.

3. Add walnuts; cook, stirring frequently, for 1 to 2 minutes or until lightly toasted. Reserve 1/2 cup walnuts for garnish.

4. Place remaining walnuts, curry powder, oil and garlic in food processor. Cover and process until finely ground, about 5-7 seconds.

5. Butterfly tenderloin, press open.

6. Evenly spread walnut mixture down the center, pull pork together, secure with skewers or cooking string.

7. Combine coriander, cumin, salt and pepper in small bowl, rub over pork.

8. Place pork seam side down in a 13 x 9-inch baking pan.

9. Bake approximately 1 hour or until internal temperature reaches 170°F. While pork is resting, prepare glaze.

FOR GLAZE

1. Combine jelly, sherry, crushed red pepper, vinegar, ginger and shallots in small saucepan.

2. Bring to boil, reduce heat to low. Cook, stirring occasionally for 5 minutes. Cover to keep warm.


Slice pork into 1/2 -inch thick slices, spoon glaze over pork, sprinkle with reserved walnuts.