Click for Cookbook LOGIN
"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

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

  Tried it? Rate this Recipe:
 

 

This recipe for Roasted Pork Tenderloin with Walnut Curry Stuffing and Red Currant Sauce is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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 170º 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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

1290W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!