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.
This is one of our staple transition dish into the Fall season. Lean pork tenderloin seared and braised with wine, onions, leeks, carrot and my all time favorite, and the season star, the chestnuts. An amzing combination rich in flavors.
Being raised in Paris, one thing that I love and still miss the most about winter is roasting chestnuts on an open-fire street vendor. Smell awakens your senses, and you want to have some.
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Nothing is more wonderful than holding this perfectly shaped cone of paper containing those preciously shaped brown morsels of love at each bite. You do not care how cold it is and that your gloves must come off.
I love chestnuts, not only roasted but also steamed, pureed, and marrons glacee.
We do not have this here in Arizona; therefore, when the Holiday seaholiday season arrives, I will oint to shop as early as possible for them at our favorite store.
Clement Faugier roasts are the only chestnuts I can find. I am in heaven, as I always buy extra jars to nibble on.
Farm-style pork with Chestnuts is one of the recipes that always graces our table in the winter months.
In this Article
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- What is Pork Tenderloin?
- Why This Recipe Works
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make these delicious
- Pro Tips
- What dishes can you enjoy with this pork tenderloin recipe?
- Variations and Substitutions
- Storing and Reheating
- If you like this Farm-Style Pork with Chestnuts, look at some of my other recipes.
- Pork Tenderloin With Chestnuts
What is Pork Tenderloin?
Pork is a very versatile meat that any sauce will work wonders with. However, before we go any further, let me tell you what a pork tenderloin is.
The pork tenderloin cut is an extended, narrow, boneless cut of meat from the muscle that runs along the pork backbone.
One of the leanest, most tender cuts of meat.
Colorwise, the meat is a bit darker, or redder if you prefer, than the pork loin or chops.
Sometimes if the cost of meat is prohibitive, pork tenderloin is a good substitute.
Why This Recipe Works
The stove does it all – minimal prep work as the stove does all the braising for you.
Perfect for a crowd – when you have friends come over and do not want to spent too much time in the kitchen, this dish is fantastic to prepare. Not only you will spend more time with your guests, your guests will be welcomed by a fantastic aroma.
It will not break the bank – the vegetables are all staples in your kitchen and the pork tenderloin is an affordable cut of meat.
This dish does not requires to many side dishes – our favorite is mashed potatoes which can be prepared alongside and kept warm until ready to enjoy. The richess of this dish stand alone.
Ingredients needed to make this recipe
Be sure to check out the full recipe and ingredient list below as this is just a guideline of what you need
Pork tenderloin – sold in units of a pound each, you will need two for this recipe. Ensure that pork loin is even the all lenght and remove any of the fat, that you will save, as well as the silver skin lining. This is one of the lean cut of meat.
Steamed chestnuts – already all peeled and ready to be enjoyed. Readily available under the fall and winter months.
Dry red wine – My rule of thumb is to always cook with the wine that I will enjoy at the dinner table. Nothing beats that great rich flavor. Here the wine is one of the main key ingredients that makes this recipe fantastic.
Veal stock – goes well with the pork as it has a mild flavor.
Onions – Yellow or white are the one to be used with this recipe. Milder and rich in flavor.
Carrot – to bring a level of sweetness to your pork
Garlic cloves – everything always tastes beetter with some garlic. Crushed will give out the essence of the garlic, which it is amazing to add to any dish.
Leeks – Milder version of the onion and absolutely amazing with cooked for a long period of time.
Salt and pepper – Seasoning
Equipment Needed
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Step by step on how to make these delicious
As with all my recipes, have all your ingredients ready before star cooking. It will save you time and sanity.
Star with vegetables
- Peel, cut and slice your onions, carrot, leeks, and garlic. Set aside
Preparing and cooking your pork tenderloin
- By patting it dry and removing any fat, silver lining or any filament membrane that it may have. Do save the fat as you will be using it to sear your meat.
- In a large skillet add the fat and melt it. Add your pok and sear on all sides. Season generously with salt and pepper.
- Add your stock, wine, carrot, onions, and garlic, and bring to a gentle simmering . Cover and cook for 30 or so minutes.
- Add your chestnuts, leeks and continue cooking until all the vegetables are tender but not falling apart.
- Strain your liquid into a heavy saucepan to reduce to a thin sauce consistency.
- Season to taste if needed it. Stir and return to the vegetables.
- Slice your pork and arrange on a serving platter.
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.
What dishes can you enjoy with this pork tenderloin recipe?
This dish stands alone quite well and does not need to much fuss aound it.
Mashed potatoes, Champ or Smashed Potatoes are the perfect combination as they go well with the sauce.
Roasted Cauliflower with Lemon Dressing is another choice of side as well as Green Beans Gremolata which goes well with all your pork recipes.
Variations and Substitutions
Veal stock can be replaced with sodium-free chicken stock.
Storing and Reheating
- Once your pork tenderloin is at room temperature, store your leftovers in a glass airtight container in the fridge for up to two days.
- Place your leftover pork tenderloin in a container and use your stove to reheat over medium-low until warm.
- You can warm them up also in the oven at 325F until warm. Cover with aluminum foil to prevent of drying out.
If you like this Farm-Style Pork with Chestnuts, look at some of my other recipes.
Braised Pork Chops – Pressure Cooker
Pork Chops with Dried Cranberries, Mushrooms and Chestnut Stuffing
Pork Tenderloin With Chestnuts
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
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 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.
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
Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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