Pork Tenderloin Sautéed with Chestnuts and Celery

  • 11.02.10

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.

Bon Appetit!
Tonight’s November 2, 2010 dinner:
Sautéed Pork Tenderloin with Chestnut-Celery and Mashed Potatoes

Sauteed Pork Tenderloin with Chestnut and Celery


1 Pork tenderloin, 1 pound
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 cup vacuumed packed roasted chestnuts, quartered
4 celery ribs, thinly sliced diagonally
Fresh ground pepper, salt
1 cup 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.

Keep warm.

This is kind of my rule for measuring the ingredients:
1 medium to large baking potato per person
1 to 1 ½ tablespoon of butter for person
Heavy cream to reach the desire texture (a bit less than 3 to 4 tablespoons per person)
Salt and pepper

Peel and cut the potatoes in quarters. Place in a large pan of salted cold water. Bring to a boil over medium high heat. When potatoes are inserted with a knife and are tender, drain. Return the potatoes to the cooking pan and let the heat dry the excess moisture. Add salt and pepper and with a hand masher or a potatoes presser, press the potatoes until all mashed to desire consistency. Add the butter and mix well. Add the heavy whipping cream and continue to mix well. Taste and add more salt if necessary, or butter.

To assemble the meal:Spoon the mashed potatoes onto plates and top with the chestnut and celery. Arrange the pork tenderloin on top. Serve immediately.


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