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Apple and Walnut Stuffed Pork Tenderloin with Red Currant Sauce

My roasted pork tenderloin is stuffed with two of our favorite ingredients: walnuts and apples. This comforting entree is my family's most requested pork dish. —Gloria Bradley, Naperville, Illinois
  • Total Time
    Prep: 35 min. Bake: 55 min.
  • Makes
    6 servings

Ingredients

  • 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
  • SAUCE:
  • 1 cup red currant jelly
  • 1 shallot, finely chopped
  • 2 tablespoons cranberry juice
  • 2 tablespoons honey
  • 1 tablespoon dried currants
  • 1 tablespoon cider vinegar

Directions

  • 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.
  • Place the cranberries, parsley, oil, garlic and apple mixture in a food processor; cover and process until finely chopped.
  • 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 1 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.
  • Bake at 350° until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 55-65 minutes. Let stand for 10 minutes before slicing.
  • Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-14 minutes. Serve with pork; top with reserved walnuts.
Nutrition Facts
3 ounces cooked pork with 3 tablespoons sauce: 513 calories, 21g fat (4g saturated fat), 68mg cholesterol, 260mg sodium, 59g carbohydrate (51g sugars, 2g fiber), 26g protein.

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