Farm Style Pork with Chestnuts
Being raised in Paris, one thing that I loved and miss the most about winter, are roasting chestnuts on an open fire from street vendors. The smell awakens your senses and your want to have some. There is nothing more wonderful that to be 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 have to come off.
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Total Steps
6
Ingredients
10
Tools Needed
1
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https://www.Giangiskitchen.wordpress.comIngredients
- 15 ounces jar whole steamed chestnuts
- 2 pounds pork tenderloin
- salt
- pepper
- 1 1/2 cup dry red wine
- 1 1/2 cup veal stock
- 4 onions, cut in eighths
- 1 carrot, halved lengthwise and cut into 1/2 inch chunks
- 2 large garlic cloves, crushed
- 2 leeks, cut into 1/2 inch rounds
Instructions
Step 1
Pat pork dry. Melt reserved fat in heavy 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-reading 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.