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Recipes

Roast Pork Tenderloins with Basalmic-Chestnut Glaze

By Gordon Hamersley

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. 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.

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