Roast Pork Tenderloins with Basalmic-Chestnut Glaze

Name: Roast Pork Tenderloins with Basalmic-Chestnut Glaze
Yield: 4 Servings
Ingredients: 1/4 cup olive oil; 1/4 cup plus 3 tablespoons balsamic vinegar; 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

By Gordon Hamersley

November 30, 2004

Recipe notes