"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Bon Appetit
Added: Monday, May 12, 2008


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
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

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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