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.
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!
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
ROASTED PORK TENDERLOIN
Steps:
- Preheat the oven to 400 degrees F.
- Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
- In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
- Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
- In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.
ROASTED PORK TENDERLOIN WITH WALNUT CURRY STUFFING AND RED CURRANT SAUCE
Steps:
- PORK Preheat oven to 350. Melt margarine in small skillet over medium heat. Add walnuts; cook, stirring frequently, for 1 to 2 minutes or until lightly toasted. Reserve 1/2 cup walnuts for garnish Place remaining walnuts, curry powder, oil, and garlic in food processor; cover. Process until finely ground, approx. 5 to 7 seconds. Butterfly pork tenderloin by cutting along the length with a sharp knife to within 1/2 inch. Press open. Evenly spread walnut mixture down center. Pull pork together; secure with skewers or tie with cooking string. Combine coriander, cumin, salt, and pepper in small bowl; rub over pork. Place pork seam side down in 13x9 baking pan. Bake for approx. 1 hour or until internal temperature reaches 170. Remove from oven; allow to rest for 5 minutes. GLAZE Combine jelly, sherry, crushed red pepper, vinegar, ginger, and shallots in small saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Cover to keep warm. Slice pork into 1/2-inch slices; arrange 2 to 3 slices per plate. Spoon glaze over pork; sprinkle with reserved walnuts.
ROASTED PORK TENDERLOIN
Easy and yummy pork tenderloin, melts in your mouth. You may use more or less sage according to your taste.
Provided by WUNNIE
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
- Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 199.1 calories, Carbohydrate 16.5 g, Cholesterol 65.3 mg, Fat 3.8 g, Fiber 4.4 g, Protein 24.8 g, SaturatedFat 1.3 g, Sodium 1063.2 mg, Sugar 11.7 g
More about "roasted pork tenderloin with walnut curry stuffing and red currant sauce recipes"
ROASTED PORK TENDERLOIN RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
STUFFED PORK TENDERLOIN (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
APPLE AND WALNUT STUFFED PORK TENDERLOIN WITH RED …
From readersdigest.ca
JUICIEST BAKED PORK TENDERLOIN - THE ENDLESS MEAL®
From theendlessmeal.com
JUICY AND TENDER PORK TENDERLOIN ROAST - EATWELL101
From eatwell101.com
ROASTED PORK TENDERLOIN WITH WALNUT CURRY STUFFING AND …
From tfrecipes.com
ROASTED PORK TENDERLOIN RECIPE (TENDER & JUICY) | KITCHN
From thekitchn.com
10 SAUCES FOR PORK TO INSTANTLY UPGRADE SUPPERTIME - SOUTHERN …
From southernliving.com
GLAZED PORK TENDERLOIN WITH CURRY NUT STUFFING - MANITOBA PORK
From manitobapork.com
LOW CARB PORK TENDERLOIN WITH CURRY SAUCE - RECIPE - DIET DOCTOR
From dietdoctor.com
BEST DAMN OVEN ROASTED PORK TENDERLOIN - RECIPETEACHER
From recipeteacher.com
STUFFED PORK LOIN (WITH STEP BY STEP PHOTOS!) - FAVORITE FAMILY …
From favfamilyrecipes.com
PORK TENDERLOIN RECIPE - ROAST PORK TENDERLOIN IN THE OVEN - DELISH
From delish.com
ROASTED PORK TENDERLOIN WITH WALNUT CURRY STUFFING AND …
From pinterest.com
ROASTED PORK TENDERLOIN WITH ROSEMARY RECIPE | MCCORMICK
From mccormick.com
ROASTED PORK LOIN AND ROOT VEGETABLES RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
You'll also love