Ingredients FOR THE TENDERLOIN 1 kg pork tenderloin (2 or 3 pieces) 2 tbsp olive oil 1/3 cup red wine 1/4 cup balsamic vinegar with honey 1/4 cup brandy 1 cup chicken or meat stock Salt Freshly ground pepper 1 sprig fresh thyme Dried fruits (prunes and apricots) FOR THE CHESTNUT PURÉE 1 kg chestnuts, peeled (you can also use pre-cooked chestnuts) 1 cup meat stock 1 cup milk 1 pinch nutmeg Salt 1 tbsp butter Equipment Frying pan TAGS MEAT PORK 30-MINUTE MEALS LOW BUDGET MAIN COURSES CHRISTMAS HOLIDAY MEALS NEW YEAR'S DAY VALENTINE'S DAY GREEK WHAT TO COOK TODAY Ingredients FOR THE TENDERLOIN 1 kg pork tenderloin (2 or 3 pieces) 2 tbsp olive oil 1/3 cup red wine 1/4 cup balsamic vinegar with honey 1/4 cup brandy 1 cup chicken or meat stock Salt Freshly ground pepper 1 sprig fresh thyme Dried fruits (prunes and apricots) FOR THE CHESTNUT PURÉE 1 kg chestnuts, peeled (you can also use pre-cooked chestnuts) 1 cup meat stock 1 cup milk 1 pinch nutmeg Salt 1 tbsp butter Video Instructions PORK TENDERLOIN Trim the silver skin from the tenderloin. Use kitchen twine to tie each piece every 4 cm, depending on its size. Once all the tenderloins are tied, cut them into medallions so they hold their shape during cooking. Heat the olive oil in a deep pan with a lid. Season the meat with salt and pepper and brown it over high heat for 3 to 4 minutes on each side. Add the dried fruits. Deglaze with the wine, the balsamic vinegar, and the brandy. Allow 2 minutes for the liquids to evaporate, then add the stock and the thyme. Turn the medallions using tongs and simmer until the sauce becomes glossy and thickens. It is ready when large bubbles appear. CHESTNUT PURÉE Boil the scored chestnuts for 10 to 15 minutes until they open. Peel them and weigh 1 kg of clean chestnut flesh. Melt the butter in a pot, add the chestnuts, and stir to coat them. Add the stock and the milk, cover, and simmer until the liquids are absorbed and the chestnuts are tender. Sprinkle with nutmeg, season with salt, and pass the chestnuts through a food mill or blend. Keep the purée warm and pass it through the mill again (or blend it) just before serving. For serving, form a nest of chestnut purée, place the medallions on top, and spoon over the thick sauce and fruits. TAGS MEAT PORK 30-MINUTE MEALS LOW BUDGET MAIN COURSES CHRISTMAS HOLIDAY MEALS NEW YEAR'S DAY VALENTINE'S DAY GREEK WHAT TO COOK TODAY
