SUPERFOOD // WALNUTS:
Just a handful of walnuts can improve memory, concentration, cognitive health and information processing speed. Walnuts slow and may prevent the progression of Alzheimers. Walnuts are high in antioxidants and a plant based Omega 3 fatty acid which benefits brain health.
Recipe by Rose Reisman
- 1 1/2 lb pork tenderloin, butterflied
- 2/3 cup dried cranberries
- 1/3 cup toasted walnuts
- 1/2 tsp cinnamon
- pinch of ground cloves
- 2 tsp walnut (or olive) oil
- 1 oz diced brie
- 2 tbsp orange juice concentrate
- 2 tbsp red currant or black currant jelly
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- 1 tsp orange zest
- 1/2 tsp finely chopped garlic
- 3 tbsp chopped parsley (optional, for garnish)
- 1 Preheat the oven to 375°F. Line a baking sheet with foil lightly coated with cooking spray.
- 2 To make the stuffing, combine the cranberries, walnuts, cinnamon, cloves and walnut oil in the bowl of a small food processor. Pulse on and off until the mixture is crumbly. Add the diced brie and pulse once or twice, just to combine.
- 3 Open the pork loin like a book and stuff with the fruit and nut stuffing. (If you would like to make this easier to roll, first pound the pork to a 1/4-inch thickness before stuffing.) Secure with either kitchen string or toothpicks. Set a large, nonstick grill pan or skillet lightly coated with cooking spray over medium-high heat and sear until browned on all sides, about 2 or 3 minutes on each side. Place on the baking sheet and bake for about 20 minutes or until cooked to medium (until the meat reaches an internal temperature of 145°F). Let rest for about 10 minutes before slicing.
- 4 Meanwhile, prepare the glaze by combining the orange juice concentrate, jelly, vinegar, olive oil, orange zest and garlic in a small saucepan. Set over medium heat for 1 minute and drizzle over the sliced pork. Garnish with parsley.