Pork tenderloin with chestnut purée

This recipe is not just a centerpiece for your holiday table, but something more.

Preparation 10 minutes
Cooking 15 minutes
Serves 5


Ingredients

For the pork tenderloin with chestnut purée

1 kg pork tenderloin (2 or 3 pieces)
2 tbsp olive oil
1/3 cup Mavrodaphne wine
1/4 cup honey balsamic vinegar
1/4 cup cognac
1 cup chicken or meat stock
Salt
Freshly ground pepper
1 sprig fresh thyme
Dried fruit (prunes and apricots)

For the chestnut purée

1 kg peeled chestnuts (you can also use precooked chestnuts)
1 cup meat stock
1 cup milk
1 pinch nutmeg
Salt
1 tbsp butter

For the pork tenderloin

First, trim the sinew from the meat.

Tie each tenderloin with kitchen twine at 4 cm intervals, depending on its size.

Once they are all tied, cut them into medallions. This way, each piece will remain tied and hold its shape (as a medallion) while cooking.

Heat the olive oil in a deep, covered skillet.

Season the meat with salt and pepper.

Over high heat, brown the medallions for 3-4 minutes on each side.

Add the dried fruit.

Deglaze with the wine, balsamic vinegar, and cognac.

Let the liquid evaporate for 2 minutes, then add the stock and thyme.

Turn the meat with tongs and cook for a few more minutes, until glazed and the sauce has thickened.

It is ready when large bubbles appear.

For the chestnut purée

Boil the scored chestnuts for 10-15 minutes, until they open.

Peel them and set aside 1 kg of chestnut flesh.

Heat the butter until melted.

Add the chestnuts and stir to coat them well in butter.

Add the stock and milk.

Cover and simmer until all the liquid has been absorbed and the chestnuts have softened.

Sprinkle with nutmeg and season with salt.

Pass them through a food mill.

Arrange the purée in a nest and place the medallions on top.

Spoon the thick sauce and fruit over the top.

Make the chestnut purée and keep it warm. At the last minute, pass it through a food mill; otherwise, blend it.


Enjoy!