Apple And Walnut Stuffed Pork Tenderloin With Red Currant Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375���F.
• STEP 2.In a skillet, melt butter and saut��� the onions until translucent.
• STEP 3.Add the apples, walnuts, breadcrumbs, thyme, and sage to the skillet.
• STEP 4.Season with salt and pepper and cook until the apples are tender.
• STEP 5.Butterfly the pork tenderloin by cutting it lengthwise, without cutting all the way through.
• STEP 6.Open the pork tenderloin and flatten it with a meat mallet.
• STEP 7.Spread the stuffing mixture evenly over the pork tenderloin.
• STEP 8.Roll up the pork tenderloin and secure with kitchen twine.
• STEP 9.Place the stuffed pork tenderloin on a baking sheet and roast for 25-30 minutes.
• STEP 10.While the pork is roasting, prepare the red currant sauce by combining red currant jelly and red wine vinegar in a saucepan.
• STEP 11.Cook over medium heat until the jelly is melted and the sauce is smooth.
• STEP 12.Remove the pork from the oven and let it rest for a few minutes before slicing.
• STEP 13.Serve the sliced pork tenderloin with the red currant sauce.

Cooking Tips

• Make sure to butterfly the pork tenderloin evenly for even cooking.
• If you don't have kitchen twine, you can use toothpicks to secure the pork.
• Serve the stuffed pork tenderloin with roasted vegetables or mashed potatoes for a complete meal.

Storage and Serving

• Leftover stuffed pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Serve the stuffed pork tenderloin with the red currant sauce warm.