Best Currant Walnut Stuffing Recipes

PORK TENDERLOIN WITH WALNUT CURRY STUFFING AND RED CURRANT GLAZE

Pork Tenderloin With Walnut Curry Stuffing and Red Currant Glaze image

This is a Latin-style recipe with so much flavor, if you are looking for a wonderful dish to serve to guests, I have to suggest this one, and you can stuff the pork and refrigerate up to 24 hours before roasting. If possible purchase the Crosse and Blackwell red currant jelly brand for this. You can easily double the recipe to four tenderloins to serve 8-10 people if desired. If you love flavor, you will love this pork dish!

Provided by Kittencalrecipezazz

Categories Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

4 tablespoons butter
4 cups walnut halves
2 teaspoons curry
2 tablespoons olive oil
1 -2 tablespoon fresh minced garlic
2 (1 1/2 lb) pork tenderloin
3 teaspoons coriander
2 teaspoons cumin
2 teaspoons salt
1/2-1 teaspoon black pepper
2 (12 ounce) jars red currant jelly
1 tablespoon cooking sherry
1/2 teaspoon dry crushed red pepper
2 teaspoons apple cider vinegar
1 teaspoon ginger powder
1/4 cup shallot, finely chopped

Steps:

Set oven to 350°F.
Grease a 13 x 9-inch baking dish.
For the pork; melt the butter in a small skillet over medium heat; add in the 4 cups walnut halves, cook stirring for about 1-2 minutes or until lightly toasted; reserve 1 cup for garnish.
Place the remaining walnuts, curry powder, oil and garlic in a food processor; cover and process until finely ground (about 5-7 seconds).
Butterfly the pork tenderloins by slicing along the length with a sharp knife to within 1/2-inch.
Press open then evenly divide and spread the walnut mixture down the center.
Pull pork together, then secure with skewers, or tie with cooking string.
In a bowl combine the coriander, cumin, salt and back pepper in a small bowl; rub evenly over the tenderloins.
Place the pork seam-side down in the baking pan.
At this point you can cover and refrigerate the stuffed pork for up to 24 hours before roasting.
Bake for about 1 hour or until the internal temperature reaches 170 degrees.
Remove from oven and allow to rest while preparing the glaze.
For the glaze; combine the jelly, sherry, crushed red pepper, vinegar, ginger and shallots in a small saucepan; bring to a boil, reduce heat to low, cook stirring occasionally for about 5 minutes; cover to keel warm.
Slice the pork into about 1/2-inch slices.
Arrange 2-3 pieces per plate.
Spoon the glaze over pork, then sprinkle with reserved toasted walnuts.
Delicious!

Nutrition Facts : Calories 1878, Fat 113.4, SaturatedFat 21.8, Cholesterol 255.1, Sodium 1470.1, Carbohydrate 139.5, Fiber 10.2, Sugar 90.5, Protein 88.9

ROASTED PORK TENDERLOIN WITH WALNUT CURRY STUFFING AND RED CURRANT SAUCE

ROASTED PORK TENDERLOIN WITH WALNUT CURRY STUFFING AND RED CURRANT SAUCE image

Categories Pork Easter

Yield 3 to 4 servings

Number Of Ingredients 18

Ingredients

PORK
2 Tbsp. margarine
1 1/2 cups walnuts, chopped
1 tsp. curry powder
4 tsp. olive oil
1 large garlic clove
1 1/2 lbs. pork tenderloin
1 1/2 tsp. ground coriander
1 tsp. ground cumin
1 1/4 tsp. salt
1/4 tsp. ground black pepper
GLAZE
1 jar (12oz) red currant jelly
2 tsp. cooking sherry wine
1/2 tsp. crushed red pepper
1 tsp. apple cider vinegar
1/2 tsp. ground ginger
2 Tbsp. diced shallots

Steps:

PORK Preheat oven to 350. 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, approx. 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 13x9 baking pan. Bake for approx. 1 hour or until internal temperature reaches 170. Remove from oven; allow to rest for 5 minutes. 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.

CURRANT & WALNUT STUFFING RECIPE - (4/5)

Currant & Walnut Stuffing Recipe - (4/5) image

Provided by á-4664

Number Of Ingredients 15

Ingredients

12 slices sourdough bread, cut into 1/2" cubes
1 large onion, chopped
2 garlic cloves, chopped
4 teaspoon extra virgin olive oil
1 celery stalk, chopped
1 pound shiitake mushrooms, chopped
1 1/2 cup currants
1 teaspoon fresh sage chopped
1 teaspoon fresh rosemary, stemmed and chopped
1 teaspoon fresh oregano, stemmed and chopped
1 cup walnuts, toasted and chopped
2 ounces Egg Starts
6 ounces organic egg whites
Salt and freshly ground pepper, to taste
1 1/2 cup vegetable stock

Steps:

Preheat the oven to 350°F. Cut the bread into pieces and set aside. Toast the walnuts on a sheetpan, set aside. In a large skillet, sauté the onion and garlic in oil over medium heat until the onions are golden. Add the celery, mushrooms, currants and the herbs and cook an additional 5 minutes. Remove and place in a bowl, fold in the remaining ingredients and season to taste. Place in an oiled 8-inch square ovenproof dish, cover and bake for 30 minutes. Remove cover and bake an additional 15 minutes, uncovered, to crisp the top.