Pork Tenderloin With Chestnuts

Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Servings: peoples

Tender pork tenderloin braised in red wine, vegetables and chestnuts. The perfect dish to welcome Fall and Winter. Rich in flavor and so savory, you will not be able to wait to enjoy it.

Ingredients

15 ounces jar whole steamed chestnuts
2 pounds pork tenderloin
salt
pepper
1½ cups dry red wine
1½ cups veal stock
4 onions, cut in eights
1 carrot, halved llenghwise and cut into 1/2 inch chunks
2 garlic cloves, crushed
2 leeks, cut into 1/2 inch rounds

US - Metric

Instructions

Pat pork dry. Melt reserved fat in heavy large skillet over medium-high heat.
Add pork and brown well on all sides. Sprinkle with salt and pepper
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.
Add chestnuts and leeks to the pot. An instant-read thermometer inserted into the pork registers 170°F, and the vegetables are tender after about 30 minutes; do not overcook.
Strain liquid into heavy medium saucepan. Boil liquid until reduced to thin sauce like consistency; degrease.
Return to vegetables. Slice pork and arrange around platter. Spoon vegetables and sauce into center and serve.

Equipment

Notes

Pro Tips

Use a heavy bottom pan. I strongly recommend Le Creuset cast enamel. It cooks evenly, and the sauces are always perfect.

This recipe's timing is based on a regular bake setting. Insert your meat thermometer into the thickest part of your cuts of meat, and the internal temperature should register 170F.
Do save all the excess fat that you trim out of the pork as you will use it to sear your pork in it.

Nutrition

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