Roasted Pork Tenderloin with Walnut Curry Stuffing and Red Curra

For Pork Preheat oven to 350 F. Melt butter in small skillet over medium heat. Add walnuts cook, stirring frequently, for 1 to 2 minutes or until lightly toasted. Reserve 1/2 cup walnuts for garnish.

Place remaining walnuts, curry powder, oil and garlic in food processor cover. Process until finely ground, approximately 5 to 7 seconds. Butterfly pork tenderloin by cutting along the length with a sharp knife to within 1/2 inch. Press open. Evenly spread walnut mixture down center. Pull pork together secure with skewers or tie with cooking string. Combine coriander, cumin, salt and pepper in small bowl rub over pork. Place pork seam side down in 13 x 9 inch baking pan.

Bake for approximately 1 hour or until internal temperature reaches 170F. Remove from oven allow to rest for 5 minutes. While pork is resting, prepare sauce.

For glaze combine jelly, crushed red pepper, vinegar, ginger and shallots in small saucepan. Bring to a boil reduce heat to low. Cook stirring occasionally, for 5 minutes. Cover to keep warm.

Slice pork into 1/2 inch slices arrange 2 to3 slices per plate. Spoon glaze over pork sprinkle with reserved walnuts.