Roasted Pork Tenderloin
with Walnut Curry Stuffing and Red Currant Glaze
Nestlé USA's Specialty Foods Group awarded a grand prize to Maryland resident Judy Murphy for her Roasted Pork Tenderloin with Walnut Curry Stuffing and Red Currant Glaze recipe. Inspired by her love for Latin-style foods, Murphy features a delicious combination of sweet and spicy flavors in her winning recipe.
2 tablespoons butter or margarine
1 1/2 cups walnut halves, chopped and divided use
1 teaspoon curry powder
4 teaspoons olive oil
1 large clove garlic
1 1/2 pounds pork tenderloin
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 (12-ounce) jar CROSSE & BLACKWELL® Red Currant Jelly
2 teaspoons sherry cooking wine
1/2 teaspoon crushed red pepper
1 teaspoon apple cider vinegar
1/2 teaspoon ground ginger
2 tablespoons diced shallots
- For Pork: Preheat oven to 350°F (175°C).
- Melt butter in small skillet over medium heat. Add walnuts; cook, stirring frequently, for 1 to 2 minutes or until lightly toasted. Reserve 1/2 cup 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 inch. Press open. Evenly spread walnut mixture down center. Pull 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 13 x 9-inch baking pan.
- Bake for approximately 1 hour or until internal temperature reaches 170°F (75°C). Remove from oven; allow to rest for 5 minutes. 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 minutes. Cover to keep warm.
- Slice pork into 1/2-inch slices; arrange 2 to 3 slices per plate. Spoon glaze over pork; sprinkle with reserved walnuts.
Makes 3 to 4 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.