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
15ouncesjar whole steamed chestnuts
2poundspork tenderloin
salt
pepper
1½cupsdry red wine
1½cupsveal stock
4onions, cut in eights
1carrot, halved llenghwise and cut into 1/2 inch chunks
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 port. Continue cooking until instant-read thermometer inserted in pork registers 170F and vegetables are tender, 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.
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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.