Roasted Pork Tenderloin With Walnut Curry Stuffing And Red Currant Sauce Food

APPLE AND WALNUT STUFFED PORK TENDERLOIN WITH RED CURRANT SAUCE

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.

ROASTED PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE

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

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!

APPLE AND WALNUT STUFFED PORK TENDERLOIN WITH RED CURRANT SAUCE

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 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.

SAVOURY TENDERLOIN WITH RED CURRANT SAUCE

Steps:

• Tuck under the thin end of the tenderloin to make it an even thickness. throughout.
• In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. Spread or rub paste all over tenderloin. Roll in chopped parsely to entirely coat tenderloin.
• Place on rack in shallow roasting pan. Roast uncovered in 375° F oven for 30-35 minutes, or until meant is slightly pink inside and meat thermometer reads 160°F Slice into medallions.
• To make the sauce: In a small pot over medium-low heat, melt jam. Stir in mustard until smooth. Stir in vinegar and season to taste with salt and pepper. Pour over sliced tenderloin before serving.

ROAST PORK TENDERLOIN WITH CHERRY GLAZE

Steps:

• Preheat oven to 425°F.
• Season pork tenderloins with salt and pepper to taste. Place in shallow roasting pan.
• Roast tenderloins 20 to 25 minutes or until done (internal temp 155°F).
• Meanwhile, to make glaze, drain cherries, reserving liquid.
• Add enough cherry-flavored juice to cherry liquid to make one cup.
• Combine cornstarch and 2 tablespoons cherry liquid in small bowl.
• Mix cornstarch mixture into remaining liquid.
• Mix cherries, brown sugar, cranberries and cherry liquid in small saucepan.
• Cook, stirring constantly, until mixture boils and thickens; stir in mustard.
• Pour glaze evenly over tenderloins during last 10 minutes of roasting time.
• Slice tenderloins into medallions to serve.

PORK LOIN WITH CURRANT SAUCE

Steps:

• In a bowl, combine the first six ingredients; mix well. Pour 1-1/4 cups marinade into a 2-gal. resealable plastic bag; add the pork roast. seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. In a small saucepan, combine sauce ingredients; bring to a boil over medium heat. Serve with the pork.

HERB CRUSTED PORK TENDERLION WITH RED CURRANT SAUCE

Steps:

• Trim any fat from meat. Brush meat evenly with Dijon-style mustard. Sprinkle meat with salt and black pepper. In a a shallow dish, combine rosemary, thyme and sage. Roll meat in the mixed herbs, pressing herbs on all sides of meat.
• In a very large nonstick skillet, brown tenderloin in hot oil over medium-high heat, turning to brown all sides. Transfer tenderloin to a rack in a shallow roasting pan. Roast in a 425 degree F oven for 25 minutes or until an instant-read thermometer inserted in pork registers 155 degrees F. and juices run clear. Remove from oven; cover with foil and let stand 15 minutes (meat temperature will rise to 160 degrees F).
• For currant sauce: In a small saucepan combine jelly, vinegar, and butter. Heat and stir until jelly is melted. Remove from heat. Stir in horseradish, lemon peel and juice.
• To serve, line a serving platter with watercress. Slice pork and arrange on top of the watercress; spoon some of the currant sauce over pork. Serve remaining sauce on the side. Makes 4 servings.