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
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- 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 : Calories 513 calories, Fat 21g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 260mg sodium, Carbohydrate 59g carbohydrate (51g sugars, Fiber 2g fiber), Protein 26g protein.
PORK TENDERLOIN WITH WALNUT CURRY STUFFING AND RED CURRANT GLAZE
This is a Latin-style recipe with so much flavor, if you are looking for a wonderful dish to serve to guests, I have to suggest this one, and you can stuff the pork and refrigerate up to 24 hours before roasting. If possible purchase the Crosse and Blackwell red currant jelly brand for this. You can easily double the recipe to four tenderloins to serve 8-10 people if desired. If you love flavor, you will love this pork dish!
Provided by Kittencalrecipezazz
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350°F.
- 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!
Nutrition Facts : Calories 1878, Fat 113.4, SaturatedFat 21.8, Cholesterol 255.1, Sodium 1470.1, Carbohydrate 139.5, Fiber 10.2, Sugar 90.5, Protein 88.9
CURRY PORK TENDERLOIN
Full of flavor! Serve over rice and with steamed vegetables on the side.
Provided by BECKIL
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
- Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
- In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 463.6 calories, Carbohydrate 22.9 g, Cholesterol 63.3 mg, Fat 28.1 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 13.6 g, Sodium 282 mg, Sugar 4.5 g
ROASTED PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE
Simple to prepare yet elegant and full of flavor. The sauce is sweet and tangy and the pork is tender and juicy. You can substitute the red currant jelly with any of your favorite flavors such as strawberry, cherry, blueberry, etc. You can even substitute with leftover cranberry sauce.
Provided by Cooking Creation
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
- Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
- Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
- Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
- Slice the pork tenderloin. Pour the sauce over all.
- Enjoy!
BURGUNDY PORK TENDERLOIN
My husband doesn't care for pork much, but he loves this. It is very easy to fix, and it is very rich tasting. Serve with baked potato.
Provided by BROWNDOG
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
- Bake in the preheated oven for 45 minutes.
- When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 8.2 g, Cholesterol 147.6 mg, Fat 8.6 g, Fiber 0.6 g, Protein 47.8 g, SaturatedFat 2.9 g, Sodium 676.3 mg, Sugar 1.6 g
More about "pork tenderloin with walnut curry stuffing and red currant glaze recipes"
9 PORK TENDERLOIN RECIPES THAT ARE EASY AND DELICIOUS
From southernliving.com
GUSTO TV - STUFFED PORK TENDERLOIN WITH RED CURRANT …
From gustotv.com
11 IRRESISTIBLY JUICY PORK TENDERLOIN RECIPES - BETTER …
From bhg.com
10 BEST GLAZED PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
OUR TOP-RATED PORK TENDERLOIN RECIPES | TASTE OF HOME
From tasteofhome.com
WALNUT CRUSTED PORK TENDERLOIN RECIPE | YUMMLY
From yummly.com
MUSTARD-GLAZED PORK TENDERLOIN - ONCE UPON A CHEF
From onceuponachef.com
GLAZED PORK TENDERLOIN WITH CURRY NUT STUFFING - MANITOBA PORK
From manitobapork.com
GLAZED PORK TENDERLOIN WITH CURRY NUT STUFFING
From manitobapork.com
ROASTED PORK TENDERLOIN WITH WALNUT CURRY STUFFING AND …
From pinterest.com
PORK TENDERLOIN WITH WALNUT CURRY STUFFING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST APPLE AND WALNUT STUFFED PORK TENDERLOIN WITH RED CURRANT …
From alicerecipes.com
PORK TENDERLOIN RECIPES
From allrecipes.com
ROASTED PORK LOIN AND ROOT VEGETABLES RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #pork #caribbean #oven #easy #roast #central-american #beginner-cook #dinner-party #holiday-event #cuban #spicy #christmas #thanksgiving #meat #taste-mood #equipment
You'll also love