| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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

1. For Pork: Preheat oven to 350° F. 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.
2. Place remaining walnuts, curry powder, oil and garlic in food processor; cover. Process until finely ground, approximately 5 to 7 seconds.
3. 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.
4. Bake for approximately 1 hour or until internal temperature reaches 170° F. Remove from oven; allow to rest for 5 minutes. While pork is resting, prepare sauce.
5. 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.
6. 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.