Taste of Home
Apple and Walnut Stuffed Pork Tenderloin with Red Currant Sauce
TOTAL TIME: Prep: 35 min. Bake: 55 min.
YIELD: 6 servings.
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
Ingredients
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1 tablespoon butter
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1 cup chopped walnuts
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1 medium apple, peeled and finely chopped
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3 tablespoons dried cranberries
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1 tablespoon minced fresh parsley
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1 tablespoon olive oil
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1 garlic clove, minced
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1 pork tenderloin (1-1/2 pounds)
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1/3 cup apple butter
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1/2 teaspoon salt
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1/2 teaspoon ground coriander
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SAUCE:
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1 cup red currant jelly
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1 shallot, finely chopped
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2 tablespoons cranberry juice
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2 tablespoons honey
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1 tablespoon dried currants
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1 tablespoon cider vinegar
Directions
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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.
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2.
Place the cranberries, parsley, oil, garlic and apple mixture in a food processor; cover and process until finely chopped.
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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 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.
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4.
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.
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5.
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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