Pork Tenderloin Sautéed with Chestnuts and Celery

pork tenderloin sauteed with chestnuts and celery

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 4

Author: Giangi Townsend

Ingredients

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

Instructions

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.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.