Pork Tenderloin With Walnut Curry Stuffing And Red Currant Glaze

1. 1

   Set oven to 350u00b0F.

2. 2

   Grease a 13 x 9-inch baking dish.

3. 3

   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.

4. 4

   Place the remaining walnuts, curry powder, oil and garlic in a food processor; cover and process until finely ground (about 5-7 seconds).

5. 5

   Butterfly the pork tenderloins by slicing along the length with a sharp knife to within 1/2-inch.

6. 6

   Press open then evenly divide and spread the walnut mixture down the center.

7. 7

   Pull pork together, then secure with skewers, or tie with cooking string.

8. 8

   In a bowl combine the coriander, cumin, salt and back pepper in a small bowl; rub evenly over the tenderloins.

9. 9

   Place the pork seam-side down in the baking pan.

10. 10

    At this point you can cover and refrigerate the stuffed pork for up to 24 hours before roasting.

11. 11

    Bake for about 1 hour or until the internal temperature reaches 170 degrees.

12. 12

    Remove from oven and allow to rest while preparing the glaze.

13. 13

    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.

14. 14

    Slice the pork into about 1/2-inch slices.

15. 15

    Arrange 2-3 pieces per plate.

16. 16

    Spoon the glaze over pork, then sprinkle with reserved toasted walnuts.

17. 17

    Delicious!

* Per serving · 4 servings · Values may vary.