"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Friday, August 1, 2008

Roasted Pork Tenderloin with Pecan Curry Stuffing and Red Currant Glaze-

Preparation Time 20 minutes Cooking time 65 minutes Standing time: 5 minutes
Yields 3 to 4 servings (Depending on your sides I have stretched it to feed more)
2 Tablespoons margarine
1 ½ cups walnut or pecan halves, chopped and divided
1 teaspoon curry powder
4 teaspoons olive oil
1 large clove garlic
1 ½ pounds pork tenderloin
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
1 jar (12 oz) Red currant Jelly
2 teaspoons cooking sherry wine
¼-½ teaspoons crushed red pepper
1 teaspoon apple cider vinegar
½ teaspoon ground ginger
2 Tablespoons diced shallots

Directions 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.
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. 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.
SIDES: Fresh Salad or other seasonal vegetable.
New Orleans Wild rice (from a box-prepare as directed) toss ½ cup Crasins in rice after just prior to serving when you fluff it with a fork.

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