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 SaucePhoto: Taste of Home
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.