Apple and Walnut Stuffed Pork Tenderloin with Red Currant Sauce
“My roasted pork tenderloin is stuffed with two of our favourite ingredients: walnuts and apples. This comforting entree is my family’s most requested pork dish.” —Gloria Bradley, Naperville, Illinois
Photo: Taste of Home
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- 1 tbsp butter
- 1 cup chopped walnuts
- 1 medium apple peeled and finely chopped
- 3 tbsp dried cranberries
- 1 tbsp minced fresh parsley
- 1 tbsp olive oil
- 1 garlic clove minced
- 1 pork tenderloin (1-1/2 lb)
- 1/3 cup apple butter
- 1/2 tsp salt
- 1/2 tsp ground coriander
- 1 cup red currant jelly
- 1 shallot finely chopped
- 2 tbsp cranberry juice
- 2 tbsp honey
- 1 tbsp dried currants
- 1 tbsp cider vinegar
- 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 centre 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.
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.