Farm-Style Pork With Chestnuts

  • 1 hr 20 mins total
  • 10 mins prep
  • 1 hr 10 mins cook
  • serves 8 peoples

IntroductionSkip To The Recipe

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. There is nothing more wonderful that to be 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 have to come off.

Obviously I love chestnuts, but not only roasted, also steamed, puree and marrons glacee.

Obviously we do not have this here in Arizona, therefore when the Holiday season arrives upon us, I make it a point to shop as early as possible for them at our favorite store. They only one iIcan found are roasted by Clement Faugier. I am in heaven as I always buy extra jars just for me 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 all cooked together to gives us this delicious dish. Served alongside mashed potatoes and we are all in food heaven.

TIP: Veal stock can be replaced with sodium-free chicken stock. Use a bottom heavy pan, I strongly recommend Le Creuset cast enamel. Cooks evenly and the sauces are always perfect.


Giangi's Kitchen Signature
Nutrition Facts
Farm-Style Pork With Chestnuts
Amount Per Serving
Calories 219 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 73mg 24%
Sodium 158mg 7%
Potassium 672mg 19%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 25g 50%
Vitamin A 32.9%
Vitamin C 9%
Calcium 4%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Farm-Style Pork With Chestnuts

  • 1 hr 20 mins total
  • 10 mins prep
  • 1 hr 10 mins cook
  • serves 8 peoples


Original recipe yields 8 servings

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  • 15 ounces jar whole steamed chestnuts
  • 2 pounds pork tenterloijn
  • salt
  • pepper
  • 1 1/2 cup dry red wine
  • 1 1/2 cup veal stock
  • 4 onions cut in eights
  • 1 carrot halved llenghwise and cut into 1/2 inch chunks
  • 2 large garlic cloves crushed
  • 2 leeks cu into 1/2 inch rounds


  1. Pat pork dry. Melt reserved fat in heavy large skillet over medium-high heat.  

  2. Add pork and brown well on all sides. Sprinkle with salt and pepper

  3. 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.

  4. 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.

  5. Strain liquid into heavy medium saucepan. Boil liquid until reduced to thin sauce like consistency; degrease.  

  6. Return to vegetables. Slice pork and arrange around platter. Spoon vegetables and sauce into center and serve.



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