Roundup Record Tribune & Winnett Times -

My roasted pork tenderloin is stuffed with two of our favorite ingredients: walnuts and apples. This comforting entree is my family's most requested pork dish. -Gloria Bradley, Naperville, Illinois

TOTAL TIME: Prep: 35 min. Bake: 55 min.

YIELD: 6 servings.

Ingredients

• 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

• SAUCE:

• 1 cup red currant jelly

• 1 shallot, finely chopped

• 2 tablespoons cranberry juice

• 2 tablespoons honey

• 1 tablespoon dried currants

• 1 tablespoon cider vinegar

Directions

• 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°, 55-65 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.

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