Pork Tenderloin with Walnut Curry Stuffing and Red Currant Glaze
Elevate your dinner table with this show-stopping Pork Tenderloin with Walnut Curry Stuffing and Red Currant Glaze. Juicy pork tenderloin is filled with an aromatic stuffing of toasted walnuts, buttery breadcrumbs, and a vibrant combination of curry and cumin, creating a perfect balance of nutty warmth and fragrant spice. The tenderloin is browned to golden perfection, roasted until succulent, and topped with a luscious red currant glaze made with jelly, honey, and red wine vinegar for a tangy-sweet finish. This elegant entrée, perfect for holiday gatherings or special occasions, is both visually stunning and delightfully flavorful. Ready in just over an hour, it’s a gourmet dish that will leave your guests raving!
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) pork tenderloin
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium, finely chopped yellow onion
- 2 cloves, minced garlic
- 2 teaspoons ground curry powder
- 1 teaspoon ground cumin
- 1 cup chopped walnuts
- 1 cup panko breadcrumbs
- 1 cup chicken broth
- 2 tablespoons, chopped fresh parsley
- 1 cup red currant jelly
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 roll (for tying) kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
In a medium skillet over medium heat, heat the olive oil and butter. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic, curry powder, and cumin. Stir and cook for another 2 minutes until aromatic.
Add the chopped walnuts to the skillet and toast lightly for 2 minutes. Stir in the breadcrumbs, chicken broth, and a tablespoon of parsley. Mix until fully combined and the stuffing holds its shape. Set aside to cool.
Trim the pork tenderloins of any excess fat or silver skin. Slice each tenderloin lengthwise down the middle, being careful not to cut all the way through. Open the tenderloins like a book and flatten them gently with a meat mallet until about 1/2 inch thick.
Spread an even layer of the walnut curry stuffing over the inside of each tenderloin. Roll each tenderloin tightly and secure with kitchen twine at 1-inch intervals. Season the outside of the rolled tenderloins with salt and pepper.
Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the stuffed pork tenderloins on all sides until evenly browned, about 2-3 minutes per side.
Transfer the skillet with the tenderloins to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
While the pork is baking, prepare the glaze. In a small saucepan over medium heat, combine the red currant jelly, red wine vinegar, and honey. Heat and stir until the jelly has melted and the glaze is smooth. Reduce heat to low and simmer for 3-5 minutes, then remove from heat.
Once the pork is cooked, remove it from the oven and let it rest for 10 minutes. Remove the kitchen twine and slice the tenderloins into 1-inch medallions.
Drizzle the red currant glaze over the sliced pork medallions and garnish with the remaining parsley before serving.
Nutrition Facts
Calories |
3416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 8916 mg | 388% | |
| Total Carbohydrate | 245.8 g | 89% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 149.3 g | ||
| Protein | 256.3 g | 513% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 267 mg | 21% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 5393 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
