Apple And Walnut Stuffed Pork Tenderloin With Red Currant Sauce

• 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 one 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 350u0b0 for 55-65 minutes or until a thermometer inserted into center of stuffing reads 165u0b0 and thermometer inserted in pork reads at least 145u0b0. Let stand for 10 minutes before slicing.
5. Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until slightly thickened. Serve with pork; top with reserved walnuts.

butter, walnuts, apple, cranberries, parsley, olive oil, garlic, pork tenderloin, apple butter, salt, ground coriander, red currant, shallot, cranberry juice, honey, currants, cider vinegar

Taken from www.tasteofhome.com/recipes/apple-and-walnut-stuffed-pork-tenderloin-with-red-currant-sauce/ (may not work)