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Roasted Pork Tenderloin with Walnut Curry Stuffing and Red Currant Sauce Recipe

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This recipe for Roasted Pork Tenderloin with Walnut Curry Stuffing and Red Currant Sauce, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bon Appetit
Added: Monday, May 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pork:
2 tbsp. butter
1 1/2 c. walnuts, chopped, divided
1 tsp. curry powder
4 tsp. olive oil
1 large clove garlic
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 (12 oz.) jar red currant jelly
2 tsp. cooking sherry
1/2 tsp. crushed red pepper
1 tsp. apple cider vinegar
1/2 tsp. ginger
2 tbsp. diced shallots

Directions:
Directions:
For pork: Preheat oven to 350. Melt butter in small skillet over medium heat. Add walnuts; cook, stirring frequently, for 1 to 2 min. or until lightly toasted. Reserve 1/2 c. walnuts for garnish. Place remaining walnuts, curry powder, oil and garlic in food processor; cover. Process until finely ground, approximately 5 to 7 seconds.
Butterfly pork tenderloin by cutting along the length with a sharp knife to within 1/2 in. Press open. Evenly spread walnut mixture down center. Put pork together; secure with skewers or tie with cooking string. Combine coriander, cumin, salt and pepper in small bowl; rub over pork. Place pork seam side down in 9 x 13 in. baking pan. Bake for approximately 1 hour or until internal temperature reaches 170 F. Remove from oven; allow to rest for 5 min. While pork is resting, prepare sauce.
For glaze: Combine jelly, sherry, crushed red pepper, vinegar, ginger and shallots in small saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 5 min. Cover to keep warm.
Slice pork into 1/2 in. slices; arrange 2 to 3 slices per plate. Spoon glaze over pork; sprinkle with reserved walnuts.

 

 

 

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