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1
Set oven to 350u00b0F.
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2
Grease a 13 x 9-inch baking dish.
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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.
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4
Place the remaining walnuts, curry powder, oil and garlic in a food processor; cover and process until finely ground (about 5-7 seconds).
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5
Butterfly the pork tenderloins by slicing along the length with a sharp knife to within 1/2-inch.
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6
Press open then evenly divide and spread the walnut mixture down the center.
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7
Pull pork together, then secure with skewers, or tie with cooking string.
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8
In a bowl combine the coriander, cumin, salt and back pepper in a small bowl; rub evenly over the tenderloins.
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9
Place the pork seam-side down in the baking pan.
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10
At this point you can cover and refrigerate the stuffed pork for up to 24 hours before roasting.
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11
Bake for about 1 hour or until the internal temperature reaches 170 degrees.
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12
Remove from oven and allow to rest while preparing the glaze.
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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.
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14
Slice the pork into about 1/2-inch slices.
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15
Arrange 2-3 pieces per plate.
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16
Spoon the glaze over pork, then sprinkle with reserved toasted walnuts.
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17
Delicious!
