Pork tenderloin sautéed with chestnuts and celery. I love Chestnuts.
While growing up in Paris, the smell of roasted chestnuts is the first sign that the Holiday Season is upon us. The wonderful smell will lead you to a street vendor with a roasting pan. There you can enjoy a bag of chestnuts warm straight out of the fire.
Well tonight they may not be roasted but vacuumed packed and this new recipe did turn out pretty good.
Most of all the sweet taste of the chestnuts and the celery will consequently give this new recipe a wonderful flavor to the pork. Pork tenderloin are my favorite as they cook faster thus making dinner in a jiffy.
Make sure that the sauce of the chestnut is not too dry.
Pork Tenderloin Sautéed with Chestnuts and Celery
- 1 pound pork tenderloin 1 pound pork tenderloin
- 2 tbsps olive oil 2 tablespoons olive oil
- 2 tbsps unsalted butter 2 tablespoons unsalted butter
- 1 cup chestnuts 1 cup vacuumed roasted chestnuts
- 4 celery 4 thinly sliced diagonally celery
- 1 cup sodium free chicken stock 1 cup sodium free chicken stock
- Preheat the oven to 375°. Season the pork tenderloin with salt and pepper.
- In a large skillet heat the olive oil until hot. Add the pork tenderloin and sear all over. When golden color, place in the hot oven.
- In a large skillet, melt the butter. Add the chestnuts and cook over moderate heat, stirring occasionally, until lightly browned, about 4 minutes. Add the sliced celery and season with salt and pepper and cook until the celery is crisp-tender, about 2 minutes. Add the stock and cook until the liquid is nearly evaporated and the vegetables are glazed, about 8 minutes.
- Remove the pork tenderloin from the oven and slice. Top with chestnut and celery.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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