Ingredients
Makes 4 servings
Step 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.
Step 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.
Step 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.
Step 4
Slice pork into 1/2-inch-thick rounds. Transfer to platter. Drizzle with warm glaze and serve.
Step 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.
How would you rate Roast Pork Tenderloins with Balsamic-Chestnut Glaze?
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Reviews (21)
Back to TopOdd, but tasty. I agree with other reviewers, the 'glaze' is anything but, but it makes an interesting topping. I ended up using a lot more liquid (like 1/2 a cup) and next time I might use chicken broth, as well as cutting down on the chestnuts. I used a standard balsamico and found it initially too sharp, so I'd recommend using a sweeter vinegar and/or upping the sugar. More sage also helped. So after a fair amount of tweaking it was a success with my dinner guests. P.s. I used a whole pork boneless loin and cut it lengthwise into 2, which worked fine.
ktwrigh
Athens, GA
11/8/2015
I've made this for several dinner parties and it has been a consistent pleaser. I increase the balsalmic vinegar for the sauce to 4 tablespoons. I am actually thinking about using this sauce for Thanksgiving this year as I believe it would would be great with turkey.
eflrad
Miami, Florida
1/22/2012
Didn't have the sage, but still this was a great way to break in the oven at my new apartment. I agree with the chestnut quantity being kind of high..but it was great!
FranekZ
lebanon, nh
1/12/2011
Delicious and easy. Agree with the other reviewers' tips: Great with acorn squash Less mustard. I used 1 TBSP, grainy mustard. Was plenty. Much less chestnuts. Used 1 cup, and next time I'll use 1/2 cup. More sage. Love fresh sage. Used 4 tsp.
orna_s
Ft Lauderdale, FL
11/11/2010
My new favorite! So easy to make and super nice looking. I couldn't find chestnuts anywhere so I used walnuts, and I just sprinkled them on towards the end instead of cooking them. It turned out delicious. My boyfriend was very impressed!
viewfrmhere
Ohio
5/16/2009
I thought this dish was exceptional. I did not use chestnuts at all and used ground sage instead of fresh(only because I didn't have any). I chopped the garlic very fine. My whole family - including all four children voted this recipe a keeper.
Anonymous
Illinois
1/3/2009
腌制的猪肉香醋和石油佤邦s a really good idea. The chestnuts were a waste of time and money. We used really large garlic cloves which seemed to be a bit overwhelming. The "glaze" was a joke because of the amount of chestnuts. I'll marinate it like this again, but I'll make my own glaze for it.
Anonymous
Savannah, GA
12/6/2008
This really was good and I will definetly make it again! I suggest that it be served with acorn squash - it was a great combination!
salemkelly
9/16/2008
I have made this several times and we all love it. My guests raved and called me back for the recipe. I have made it both with and without the chestnuts. Either way is delicious.
madalily20
philadelphia, pa
7/8/2008
This turned out very well. If using fresh roasted chestnuts I would allow plenty of extra time to roast and peel them. The sauce seemed to go over well, but I increased the amount of butter and sugar a little bit and added an extra tablespoon each of water and balsamic to keep from getting too dry. The mustard was a little too intense, so the next time I make it I will try some milder honey Dijon and spread it a little thinner.
SmokeyOkie
Cache, Oklahoma
12/11/2007
We loved it, made it for a friend who's never had chestnuts, what a nice way to introduce them. Will make this again.
grmscv
Bath, Maine
12/8/2006
I don't like mustard, so skipped it, but the chestnut balsamic glaze was fantastic. I have made it a couple times and its wonderful winter meal.
beezus3
Vail, CO
7/29/2006
I really rate this 3 1/2 forks! I thought the amount of Dijon mustard- 3 tablespoons- was a bit overwhelming. I am going to try it next time with 2 tablespoons and cut the garlic back to 2 cloves. I used chestnuts out of a jar and it worked fine. I was able to drizzle the sauce- not really a glaze- over the tenderloins with some to spare. I loved it- but some members of my family who ate it with me found it just a bit overwhelming.
eflrad
Miami Florida
7/9/2006
This dish was very simple and extremely good.
Anonymous
Huntington Beach, CA
5/9/2006
As others have said, I would cut way back on the chestnuts, We also had to BBQ our Pork Tenderloin because we lost power on Christmas day. The recipe still turn outstanding.
lschneble
Bellevue, WA
12/29/2005
