Ingredients
1 tablespoon butter1 cup chopped walnuts1 medium apple, peeled and finely chopped3 tablespoons dried cranberries1 tablespoon minced fresh parsley1 tablespoon olive oil1 garlic clove, minced1 pork tenderloin (1-1/2 pounds)1/3 cup apple butter1/2 teaspoon salt1/2 teaspoon ground corianderSAUCE:1 cup red currant jelly1 shallot, finely chopped2 tablespoons cranberry juice2 tablespoons honey1 tablespoon dried currants1 tablespoon cider vinegar
Preparation
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.
Place the cranberries, parsley, oil, garlic and apple mixture in a food processor; cover and process until finely chopped.
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.
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.
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.
