Apple and Walnut Stuffed Pork Tenderloin with Red Currant Sauce Recipe
- 1 tablespoon butter
- 1 cup chopped walnuts
- 1 medium apple, peeled and finely chopped
- 3 tablespoons dried cranberries
- 1 tablespoon minced fresh parsley
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 pork tenderloin (1-1/2 pounds)
- 1/3 cup apple butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1 cup red currant jelly
- 1 shallot, finely chopped
- 2 tablespoons cranberry juice
- 2 tablespoons honey
- 1 tablespoon dried currants
- 1 tablespoon cider vinegar
- 1. In a large heavy skillet, melt butter. Add walnuts; cook and stir over medium heat until toasted, about 2 minutes. Remove 1/2 cup for serving. Add apple to the remaining walnuts; cook and stir 1 minute longer. Cool slightly.
- 2. Place the cranberries, parsley, oil, garlic and apple mixture in a food processor; cover and process until finely chopped.
- 3. Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; spread apple butter on one long side of tenderloin to within 1/4 in. of edges. Top with apple mixture. Close meat; tie with kitchen string. Place on a rack in a shallow roasting pan; rub with salt and coriander.
- 4. Bake at 350° for 55-65 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
- 5. Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until slightly thickened. Serve with pork; top with reserved walnuts. Yield: 6 servings.
3 ounces cooked pork with 3 tablespoons sauce equals 513 calories, 21 g fat (4 g saturated fat), 68 mg cholesterol, 260 mg sodium, 59 g carbohydrate, 2 g fiber, 26 g protein.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.