Pork Tenderloin With Chestnuts -Easy & Savory

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.

Pork Tenderloin with ChestnutsPhoto byGiangi's Kitchen - Giangi Townsend

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.

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, I will shop for them as early as possible when the holiday season arrives 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.

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

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.

Pork Tenderloin with ChestnutsPhoto byGiangi's Kitchen - Giangi Townsend

Ingredients needed to create this excellent Pork Tenderloin with Chestnuts

• 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 eight
• 1 carrot, halved lengthwise 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.

If you like this Farm-Style Pork with Chestnuts, look at some of my other recipes.

Chicken Breasts Al Marsala

Chestnut Stuffed Turkey

Braised Pork Chops – Pressure Cooker

Pork Chops with Dried Cranberries, Mushrooms and Chestnut Stuffing

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Meet Chef Giangi

Pork tenderloin with ChestnutsPhoto byGiangi's Kitchen - Giangi Townsend

I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.

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