Best 4 Currant Walnut Stuffing Recipes

APPLE AND WALNUT STUFFED PORK TENDERLOIN WITH RED CURRANT SAUCE

Steps:

• 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.

CURRANT PECAN STUFFING

Steps:

• Combine currants and Sherry in medium bowl. Let stand until currants are plump, about 30 minutes.
• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion, celery and fines herbes. Sauté until tender, about 7 minutes. Set aside.
• Place stuffing cubes in bowl. Melt 1/2 cup better in 2 cups water in saucepan over medium heat. Pour over stuffing cubes. Add currant mixture, vegetable mixture and pecans. Toss to combine. (Can be made 1 day ahead. Cover; chill.)

PORK TENDERLOIN WITH WALNUT CURRY STUFFING AND RED CURRANT GLAZE

Steps:

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

CURRANT & WALNUT STUFFING RECIPE - (4/5)

Steps:

• Preheat the oven to 350°F. Cut the bread into pieces and set aside. Toast the walnuts on a sheetpan, set aside. In a large skillet, sauté the onion and garlic in oil over medium heat until the onions are golden. Add the celery, mushrooms, currants and the herbs and cook an additional 5 minutes. Remove and place in a bowl, fold in the remaining ingredients and season to taste. Place in an oiled 8-inch square ovenproof dish, cover and bake for 30 minutes. Remove cover and bake an additional 15 minutes, uncovered, to crisp the top.