Walnut-Cranberry Pork Tenderloin

It wasn’t long ago that nobody served pork tenderloin at home. It was always sidelined by its larger, white-meat sibling, the pork loin. Tenderloin is gaining in popularity though, evident from its recent prominence in the meat cooler of your local supermarket. It deserves the attention. It’s a tastier cut and it shape allows you to cook it quickly, keeping it moist and tender. Usually I cook it 20-25 minutes in a hot oven, coated in olive oil and flavored with garlic, rosemary, salt and pepper. Simple, fantastic. Here’s another experiment I tried recently that worked out very well.


1 pork tenderloin (1-1.5 lbs)
3/4 cup walnuts
1/4 cup dried cranberries
1 clove garlic
1 teaspoon curry paste (or curry powder)
2 tablespoons olive oil
salt and pepper

1 cup cranberry juice
1/4 cup corn syrup
2 tablespoons dried cranberries
1/4 teaspoon cinnamon
1/4 teaspoon dried ginger
1/4 teaspoon cloves
cornstarch and water, to thicken


Preheat oven to 350 degrees.

Toast the walnuts in a frying pan until they become fragrant. Transfer them to your food processor or blender and add the cranberries, garlic and curry. Blend it until the mixture is fine. Add oil so that the mixture clumps well.

Butterfly the tenderloin by cutting though the meat on one side and leaving a 1/2" hinge on the other side. Stuff your mixture into the pocket and tie up the tenderloin with a little kitchen sting.

Season the outside of the tenderloin with salt and pepper and bake it in the oven for approximately 1 hour, or its internal temperature reached 170 degrees.
While you wait, make the sauce. Simply put the juice, cranberries and spices in a saucepan and bring to a boil. Then thicken the sauce with a little cornstarch slurry.