"Tender pork tenderloin braised in red wine, vegetables, and chestnuts."
Pork Tenderloin With Chestnuts
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Recipe Description
Lean pork tenderloin seared and braised with wine, onions, leeks, carrots, and my all-time favorite, the season star, the chestnuts. It's an amazing combination rich in flavors.
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Prep time: 10mins
Cook time: 1hr 10mins
Serves or Makes: 8
Recipe Card
ingredients
- 15 ounces steamed chestnuts
- 2 pounds pork tenderloin
- salt and pepper
- 1 1/2 cups dry red wine
- 1 1/2 cups veal stock
- 4 onions
- 1 carrot
- 2 garlic cloves
- 2 leeks
Method
Step 1
Pat pork dry. Melt reserved fat in a large skillet over medium-high heat.
Step 2
Add pork and brown well on all sides. Sprinkle with salt and pepper
Step 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.
Step 4
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.
Step 5
Strain liquid into heavy medium saucepan. Boil liquid until reduced to thin sauce like consistency; degrease.
Step 6
Return to vegetables. Slice pork and arrange around platter. Spoon vegetables and sauce into center and serve.