Pork Tenderloin With Walnut Curry Stuffing And Red Currant Glaze - cooking recipe

Ingredients

4 tablespoons butter
4 cups walnut halves
2 teaspoons curry
2 tablespoons olive oil
1 -2 tablespoon fresh minced garlic
2 (1 1/2 lb) pork tenderloin
3 teaspoons coriander
2 teaspoons cumin
2 teaspoons salt
1/2 - 1 teaspoon black pepper
GLAZE
2 (12 ounce) 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

Preparation

Set oven to 350\u00b0F.
Grease a 13 x 9-inch baking dish.
For the pork; melt the butter in a small skillet over medium heat; add in the 4 cups walnut halves, cook stirring for about 1-2 minutes or until lightly toasted; reserve 1 cup for garnish.
Place the remaining walnuts, curry powder, oil and garlic in a food processor; cover and process until finely ground (about 5-7 seconds).
Butterfly the pork tenderloins by slicing along the length with a sharp knife to within 1/2-inch.
Press open then evenly divide and spread the walnut mixture down the center.
Pull pork together, then secure with skewers, or tie with cooking string.
In a bowl combine the coriander, cumin, salt and back pepper in a small bowl; rub evenly over the tenderloins.
Place the pork seam-side down in the baking pan.
At this point you can cover and refrigerate the stuffed pork for up to 24 hours before roasting.
Bake for about 1 hour or until the internal temperature reaches 170 degrees.
Remove from oven and allow to rest while preparing the glaze.
For the glaze; combine the jelly, sherry, crushed red pepper, vinegar, ginger and shallots in a small saucepan; bring to a boil, reduce heat to low, cook stirring occasionally for about 5 minutes; cover to keel warm.
Slice the pork into about 1/2-inch slices.
Arrange 2-3 pieces per plate.
Spoon the glaze over pork, then sprinkle with reserved toasted walnuts.
Delicious!