Being raised in Paris, one thing that I loved and miss the most about winter are roasting chestnuts on an open fire from street vendors.
The smell awakens your senses, and your want to have some.
Nothing is more wonderful than holding this perfectly shaped cone of paper containing those preciously shaped brown morsels of love at each bite.
You do not care how cold it is and that your gloves must come off.
I love chestnuts, not only roasted but also steamed, pureed, and marrons glacee.
Obviously, we do not have this here in Arizona; therefore, when the Holiday season arrives, I make it a point to shop as early as possible for them at our favorite store.
Clement Faugier roasts are the only ones I can find. I am in heaven, as I always buy extra jars to nibble on.
Farm-Style Pork with Chestnuts is one of the recipes that always graces our table in the winter months.
Chestnuts, pork tenderloin, and wine are all cooked to give us this delicious dish.
Served alongside mashed potatoes and we are all in food heaven.
Cooking tips and suggestions
Veal stock can be replaced with sodium-free chicken stock.
Use a heavy bottom pan. I strongly recommend Le Creuset cast enamel.
It cooks evenly, and the sauces are always perfect.
If you like this Farm-Style Pork with Chestnuts, look at some of my other recipes.
Farm-Style Pork With Chestnuts
- 15 ounces whole steamed chestnuts 15 ounces jar whole steamed chestnuts
- 2 pounds pork tenderloin 2 pounds pork tenterloijn
- salt salt
- pepper pepper
- 1.5 cups dry red wine 1 1/2 cup dry red wine
- 1.5 cups veal stock 1 1/2 cup veal stock
- 4 onions 4 onions cut in eights
- 1 carrot 1 carrot halved llenghwise and cut into 1/2 inch chunks
- 2 garlic cloves 2 large garlic cloves crushed
- 2 leeks 2 leeks cu into 1/2 inch rounds
- Pat pork dry. Melt reserved fat in heavy large skillet over medium-high heat.
- Add pork and brown well on all sides. Sprinkle with salt and pepper
- Add wine, stock (can substitute with sodium free chicken stock), onions, carrot and garlic and bring to simmer. Cover and cook 30 minutes, adjusting heat so cooking liquid is barely shaking.
- Add chestnuts and leeks to port. Continue cooking until instant-reading thermometer inserted in pork registers 170F and vegetables are tender, about 30 minutes; do not overcook.
- Strain liquid into heavy medium saucepan. Boil liquid until reduced to thin sauce like consistency; degrease.
- Return to vegetables. Slice pork and arrange around platter. Spoon vegetables and sauce into center and serve.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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