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

Orange-Glazed Pork Tenderloin with Cranberry and Walnut Stuffing

Orange-Glazed Pork Tenderloin with Cranberry and Walnut Stuffing Prep time: 15 mins Cook time: 25 mins Serves: 6


  • 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. 1 Preheat the oven to 375°F. Line a baking sheet with foil lightly coated with cooking spray.
  2. 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. 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. 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.
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