Pork Tenderloin With Walnut Curry Stuffing and Red Currant Glaze Recipe #190461
This is a Latin-style recipe with so much flavor, if you are looking for a wonderful dish to serve to guests, I have to suggest this one, and you can stuff the pork and refrigerate up to 24 hours before roasting. If possible purchase the Crosse and Blackwell red currant jelly brand for this. You can easily double the recipe to four tenderloins to serve 8-10 people if desired. If you love flavor, you will love this pork dish!
by KITTENCAL
30 min | 30 min prep
SERVES 4 -6
- 4 tablespoons butter
- 4 cups walnut halves
- 2 teaspoons curry
- 2 tablespoons olive oil
- 1-2 tablespoon fresh minced garlic
- 2 (1 1/2 lb) pork tenderloins
- 3 teaspoons coriander
- 2 teaspoons cumin
- 2 teaspoons salt
- 1/2-1 teaspoon black pepper
GLAZE
- 2 (12 ounce) jars red currant jelly
- 1 tablespoon cooking sherry
- 1/2 teaspoon dry crushed red pepper
- 2 teaspoons apple cider vinegar
- 1 teaspoon ginger powder
- 1/4 cup shallot, finely chopped
- Set oven to 350°F.
- Grease a 13 x 9-inch baking dish.
- For the pork; melt the butter in a small skillet over medium heat; add in the 4 cups walnut halves, cook stirring for about 1-2 minutes or until lightly toasted; reserve 1 cup for garnish.
- Place the remaining walnuts, curry powder, oil and garlic in a food processor; cover and process until finely ground (about 5-7 seconds).
- Butterfly the pork tenderloins by slicing along the length with a sharp knife to within 1/2-inch.
- Press open then evenly divide and spread the walnut mixture down the center.
- Pull pork together, then secure with skewers, or tie with cooking string.
- In a bowl combine the coriander, cumin, salt and back pepper in a small bowl; rub evenly over the tenderloins.
- Place the pork seam-side down in the baking pan.
- At this point you can cover and refrigerate the stuffed pork for up to 24 hours before roasting.
- Bake for about 1 hour or until the internal temperature reaches 170 degrees.
- Remove from oven and allow to rest while preparing the glaze.
- For the glaze; combine the jelly, sherry, crushed red pepper, vinegar, ginger and shallots in a small saucepan; bring to a boil, reduce heat to low, cook stirring occasionally for about 5 minutes; cover to keel warm.
- Slice the pork into about 1/2-inch slices.
- Arrange 2-3 pieces per plate.
- Spoon the glaze over pork, then sprinkle with reserved toasted walnuts.
- Delicious!
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