1. Set oven to 350°F. 2. Grease a 13 x 9-inch baking dish. 3. 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. 4. Place the remaining walnuts, curry powder, oil and garlic in a food processor; cover and process until finely ground (about 5-7 seconds). 5. Butterfly the pork tenderloins by slicing along the length with a sharp knife to within 1/2-inch. 6. Press open then evenly divide and spread the walnut mixture down the center. 7. Pull pork together, then secure with skewers, or tie with cooking string. 8. In a bowl combine the coriander, cumin, salt and back pepper in a small bowl; rub evenly over the tenderloins. 9. Place the pork seam-side down in the baking pan. 10. At this point you can cover and refrigerate the stuffed pork for up to 24 hours before roasting. 11. Bake for about 1 hour or until the internal temperature reaches 170 degrees. 12. Remove from oven and allow to rest while preparing the glaze. 13. 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. 14. Slice the pork into about 1/2-inch slices. 15. Arrange 2-3 pieces per plate. 16. Spoon the glaze over pork, then sprinkle with reserved toasted walnuts. 17. Delicious! ---------------------------------------------------------------------------
Nutrition
Ingredients
