Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Roasted Pork Tenderloin
with Walnut Curry Stuffing and Red Currant Glaze

Roasted Pork Tenderloin with Walnut Curry Stuffing and Red Currant GlazeNestlé 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.

Recipe Ingredients:

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

Cooking Directions:

  1. For Pork: Preheat oven to 350°F (175°C).
  2. 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.
  3. Place remaining walnuts, curry powder, oil and garlic in food processor; cover. Process until finely ground, approximately 5 to 7 seconds.
  4. 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.
  5. 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.
  6. 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.
  7. 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, used with permission.