Roast Pork Tenderloins with Balsamic-Chestnut Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup olive oil |
1/4 cup plus 3 tablespoons balsamic vinegar |
2 pork tenderloins, each 12 to 16 ounces |
3 tablespoons dijon mustard |
2 tablespoons (1/4 stick) butter |
1 1/2 cups peeled roasted chestnuts*, or jarred chestnuts, finely chopped |
3 garlic cloves, chopped |
1 tablespoon sugar |
2 teaspoons chopped fresh sage |
3 tablespoons water |
Directions:
1. Combine oil and 1/4 cup vinegar in heavy large roasting pan. Add pork; turn to coat. Marinate pork 1 hour at room temperature or 2 hours in refrigerator. Transfer pork to large rimmed baking sheet; pat dry. Discard marinade in pan.
2. Preheat oven to 400°F. Spread mustard over top of pork, then sprinkle with salt and pepper. Roast pork until thermometer inserted into center registers 145°F, about 25 minutes. Remove pork from oven; let stand 10 minutes.
3. Meanwhile, melt butter in heavy medium saucepan over medium heat. Stir in chestnuts, garlic, sugar, and sage; cook 2 minutes. Add remaining 3 tablespoons vinegar and 3 tablespoons water; bring to boil. Reduce heat to low and simmer until mixture thickens slightly, about 3 minutes. Season glaze with salt and pepper.
4. Slice pork into 1/2-inch-thick rounds. Transfer to platter. Drizzle with warm glaze and serve.
5. *To prepare fresh chestnuts, start with heavy, glossy nuts with firm, smooth shells. Cut a small cross on one side of each shell to let steam escape as the nuts roast and to make them easier to peel afterward. Place chestnuts in a shallow roasting pan; sprinkle with water. Roast in 400°F oven for 25 to 20 minutes. Wrap hot chestnuts in towl and squeeze to crush the shells. Keep nuts wrapped for 5 minutes before removing the hard outer shell and the brown skin inside, being wary of burning your fingers. One pound of fresh chestnuts equals about two cups when shelled.
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