Pork Tenderloin Sautéed with Chestnuts and Celery

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 

IntroductionSkip To The Recipe

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.

Giangi's Kitchen Signature


Nutrition Facts
Pork Tenderloin Sautéed with Chestnuts and Celery
Amount Per Serving
Calories 324 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 88mg29%
Sodium 92mg4%
Potassium 722mg21%
Carbohydrates 16g5%
Protein 24g48%
Vitamin A 355IU7%
Vitamin C 15.6mg19%
Calcium 30mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Pork Tenderloin Sautéed with Chestnuts and Celery

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 1 pound pork tenderloin
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 cup vacuumed roasted chestnuts
  • 4 thinly sliced diagonally celery
  • 1 cup sodium free chicken stock


  1. Preheat the oven to 375°. Season the pork tenderloin with salt and pepper.

  2. 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.

  3. 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.

  4. Remove the pork tenderloin from the oven and slice. Top with chestnut and celery.


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