Apple and Walnut Stuffed Pork Tenderloin with Red Currant Sauce

“My roasted pork tenderloin is stuffed with two of our favourite ingredients: walnuts and apples. This comforting entree is my family’s most requested pork dish.” —Gloria Bradley, Naperville, Illinois

Apple and Walnut Stuffed Pork Tenderloin with Red Currant Sauce
Apple and Walnut Stuffed Pork Tenderloin with Red Currant Sauce
Apple and Walnut Stuffed Pork Tenderloin with Red Currant Sauce
Servings Prep Time Cook Time
6 servings 35minutes 55minutes
Servings Prep Time
6 servings 35minutes
Cook Time
55minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. 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.
  2. Place the cranberries, parsley, oil, garlic and apple mixture in a food processor; cover and process until finely chopped.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

Nutrition Facts
3 ounces cooked pork with 3 tablespoons sauce: 513 calories, 21g fat (4g saturated fat), 68mg cholesterol, 260mg sodium, 59g carbohydrate (51g sugars, 2g fiber), 26g protein.