Because pork can be such rich and fatty meat (hello, bacon!), it can
represent success in the coming year—making it a fitting New Year’s Day food for good luck. Further, pigs are animals that continuously push
forward as they eat (unlike chickens, which move backward), symbolizing
the potential for progress.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple & Walnut Stuffed Pork Tenderloin w/Red Currant Sauc
Categories: Pork, Nuts, Fruits, Herbs
Yield: 6 servings

1 tb Butter
1 c Chopped walnuts
1 md Apple; peeled, fine chopped
3 tb Dried cranberries
1 tb Minced fresh parsley
1 tb Olive oil
1 cl Garlic; minced
1 1/2 lb Pork tenderloin
1/3 c Apple butter
1/2 ts Salt
1/2 ts Ground coriander

MMMMM---------------------------SAUCE--------------------------------
1 c Red currant jelly
1 Shallot; fine chopped
2 tb Cranberry juice
2 tb Honey
1 tb Dried currants
1 tb Cider vinegar

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" thickness.
Remove wrap; spread apple butter on 1 long side of
tenderloin to within 1/4" 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 350ºF/175ºC until a thermometer inserted into
center of stuffing reads 165ºF/74ºC and thermometer
inserted in pork reads at least 145ºF/63ºC, 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.

Gloria Bradley, Naperville, Illinois

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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... May the wind at your back not be the result of the chilli you had for
unch.
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