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Nestlé USA's Specialty Foods Group
awarded a grand prize to Maryland resident Judy Murphy for her
Roasted Pork Tenderloin with Walnut Curry Stuffing and Red Currant
Glaze recipe. Inspired by her love for Latin-style foods, Murphy
features a delicious combination of sweet and spicy flavors in
her winning recipe.
Roasted
Pork Tenderloin with Walnut Curry Stuffing and Red Currant Glaze
- 2 tablespoons margarine
1 1/2 cups walnut halves, chopped and divided use
1 teaspoon curry powder
4 teaspoons olive oil
1 large clove garlic
1 1/2 pounds pork tenderloin
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 (12-ounce) jar CROSSE & BLACKWELL® Red Currant Jelly
2 teaspoons sherry cooking wine
1/2 teaspoon crushed red pepper
1 teaspoon apple cider vinegar
1/2 teaspoon ground ginger
2 tablespoons diced shallots
- For Pork: Preheat oven
to 350°F (175°C).
- 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, approximately 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 13 x 9-inch baking pan.
- Bake for approximately
1 hour or until internal temperature reaches 170°F (75°C).
Remove from oven; allow to rest for 5 minutes. While pork is
resting, prepare sauce.
- For 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.
Makes 3 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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