Glazed Pork Tenderloin with Curry Nut Stuffing

Ingredients

• 2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
• 1 ½ cups / 325 mL walnut halves, toasted
• 1 tsp / 5 mL curry powder
• 2 tsp / 10 mL canola oil
• 1 clove garlic
• 2 slices day-old bread, torn into coarse crumbs
• ½ small apple, peeled and chopped
• 1 tsp / 5 mL EACH ground coriander, ground cumin and salt
• ¼ tsp / 1 mL ground black pepper
• Canola oil for brushing