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Pork Tenderloin With Walnut Curry Stuffing and Red Currant Glaze Recipe

Pork Tenderloin With Walnut Curry Stuffing and Red Currant Glaze
Servings: NA

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!

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Pork Tenderloin With Walnut Curry Stuffing and Red Currant Glaze. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Pork Tenderloin With Walnut Curry Stuffing and Red Currant Glaze in your home. Then, follow these steps below to serve Pork Tenderloin With Walnut Curry Stuffing and Red Currant Glaze for your family or friends.

Ingredients

  • 4 butter

  • 4 walnut halves

  • 2 curry

  • 2 olive oil

  • 1 -2 garlic

  • 2 cumin

  • 3 salt

  • 2 black pepper

  • 2 red currant jelly

  • 1/2 - 1 cooking sherry

  • 2 dry crushed red pepper

  • 1 apple cider vinegar

  • 1/2 ginger powder

  • 2 shallot

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Pork Tenderloin With Walnut Curry Stuffing and Red Currant Glaze in your home by yourself.

Directions: How to Make Pork Tenderloin With Walnut Curry Stuffing and Red Currant Glaze

  1. Set oven to 350°F.

  2. Grease a 13 x 9-inch baking dish.

  3. 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.

  4. Place the remaining walnuts, curry powder, oil and garlic in a food processor; cover and process until finely ground (about 5-7 seconds.

  5. Butterfly the pork tenderloins by slicing along the length with a sharp knife to within 1/2-inch.

  6. 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.

  7. In a bowl combine the coriander, cumin, salt and back pepper in a small bowl; rub evenly over the tenderloins.

  8. Place the pork seam-side down in the baking pan.

  9. At this point you can cover and refrigerate the stuffed pork for up to 24 hours before roasting.

  10. Bake for about 1 hour or until the internal temperature reaches 170 degrees.

  11. Remove from oven and allow to rest while preparing the glaze.

  12. 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.

  13. Arrange 2-3 pieces per plate.

  14. Spoon the glaze over pork, then sprinkle with reserved toasted walnuts.

  15. Delicious!

So that brings us to the end of this special Pork Tenderloin With Walnut Curry Stuffing and Red Currant Glaze recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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