Roasted Pork Tenderloin With Walnut Curry Stuffing And Red Currant Glaze

Ingredients

2 tablespoons margarine 1 1/2 cups walnut halves, chopped and divided 1 teaspoon curry powder 4 teaspoons olive oil 1 large clove garlic 1 1/2 pounds pork tenderloin 1 1/2 teaspoons ground coriander 1 teaspoon ground cumin 1 1/4 teaspoons salt 1/4 teaspoon ground black pepper 1 jar (12 oz.) Crosse & Blackwell Red Currant Jelly 2 teaspoons cooking sherry wine 1/2 teaspoon crushed red pepper 1 teaspoon apple cider vinegar 1/2 teaspoon ground ginger 2 tablespoons diced shallots

Description

Roasted Pork Tenderloin With Walnut Curry Stuffing And Red Currant Glaze, Recipe

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