Pork Tenderloin With Walnut Curry Stuffing and Red Currant Glaze

Jun 07, 2023June 7, 20230 1
Pork Tenderloin With Walnut Curry Stuffing and Red Currant Glaze
in Main

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 tablespoons butter
4 cups walnut halves
2 teaspoons curry
2 tablespoons olive oil
1 -2 tablespoon fresh minced garlic
2 pork tenderloin
3 teaspoons coriander
2 teaspoons cumin
2 teaspoons salt
1/2 - 1 teaspoon black pepper
2 jars red currant jelly
1 tablespoon cooking sherry
1/2 teaspoon dry crushed red pepper
2 teaspoons apple cider vinegar
1 teaspoon ginger powder
1/4 cup shallot , finely chopped

Nutrision Information

Servings Per Recipe
6-8
Calories
530
Sugar
46g
Fat
25g
Pork tenderloin with walnut curry stuffing and red currant glaze is an upscale twist on traditional pork. This dish features a juicy pork tenderloin butterfly-stuffed with a flavorful mixture of toasted walnuts and curry spices, and then roasted to perfection and topped with a sweet and tangy red currant glaze. Pork Tenderloin with Walnut Curry Stuffing and Red Currant Glaze is an elevated version of a roast dinner and a dinner party favorite, but it’s so easy to make, and it comes together in 45 minutes easy steps.

Instructions

1.Preheat oven to 425 degrees F.
2.In a skillet over medium heat, melt 2 tablespoons of butter and toast the walnuts until fragrant.
3.Add the curry, stir and cook for 1-2 minutes, then remove from heat and set aside to cool.
4.In the same skillet, heat the olive oil over medium heat.
5.Add the garlic and sauté until fragrant, about 30 seconds.
6.Butterfly the pork tenderloin, pound it to an even thickness and season with coriander, cumin, salt, and black pepper.
7.Spread the cooled walnut mixture over the tenderloin, leaving a 1/2-inch border on the sides.
8.Roll up the pork, tucking the filling in as you go and tie it together with kitchen twine.
9.Melt the remaining butter in the skillet and sear the pork on all sides until brown.
10.Transfer the pork to a baking dish and roast for 20-25 minutes, or until internal temperature reaches 145°F.
11.While the pork cooks, combine the red currant jelly, cooking sherry, red pepper flakes, apple cider vinegar, ginger powder, and shallot in a saucepan.
12.Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the sauce has thickened slightly.
13.Once the pork is done, brush the glaze over the top and serve.

PROS

This dish is packed with bold and flavorful ingredients that will dazzle your taste buds.

It makes for a great dinner party main course or special occasion option.

The nutritious walnuts inside the pork provide healthy fats and protein needed for better heart health and body-building.

CONS

The complexity of the dish may make it difficult for novice cooks to prepare.

It takes time and effort to prepare a stuffing and glaze and may not be a quick meal option for a busy weeknight.

HEALTH & BENEFITS

Walnuts are high in omega-3 fatty acids, which have been shown to reduce inflammation in the body and improve heart health.
Pork is a good source of protein and essential amino acids that our bodies need to build muscle.

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