1 tablespoon butter
1 cup chopped walnuts
1 medium apple, peeled and finely chopped
3 tablespoons dried cranberries
1 tablespoon minced fresh parsley
1 tablespoon olive oil
1 garlic clove, minced
1 pork tenderloin (1-1/2 pounds)
1/3 cup apple butter
1/2 teaspoon salt
1/2 teaspoon ground coriander
1 cup red currant jelly
1 shallot, finely chopped
2 tablespoons cranberry juice
2 tablespoons honey
1 tablespoon dried currants
1 tablespoon cider vinegar
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 center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 55 to 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 to 14 minutes. Serve with pork; top with reserved walnuts.
TOTAL TIME: Prep: 35 min. Bake: 55 min.
YIELD: 6 servings.
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.