Apple And Walnut Stuffed Pork Tenderloin With Red Currant Sauce

1. 1

   In a large heavy skillet, melt butter. Add walnuts; cook and stir over medium heat until toasted, about 2 minutes. Remove 1/2 cup for serving. Add apple to the remaining walnuts; cook and stir 1 minute longer. Cool slightly.

2. 2

   Place the cranberries, parsley, oil, garlic and apple mixture in a food processor; cover and process until finely chopped.

3. 3

   Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; spread apple butter on one long side of tenderloin to within 1/4 in. of edges. Top with apple mixture. Close meat; tie with kitchen string. Place on a rack in a shallow roasting pan; rub with salt and coriander.

4. 4

   Bake at 350u00b0 for 55-65 minutes or until a thermometer inserted into center of stuffing reads 165u00b0 and thermometer inserted in pork reads at least 145u00b0. Let stand for 10 minutes before slicing.

5. 5

   Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until slightly thickened. Serve with pork; top with reserved walnuts.

* Per serving · 4 servings · Values may vary.