Rst Prk Tndrloins w/Balsamic-Chstnut Glz
Source of Recipe
Adapted from Bon Appetit Magazine--December 2004
Recipe Introduction
Sorry about the weird title but they only allow for a few characters per title. :-( It should read: Roast Pork Tenderloins with Balsamic-Chestnut Glaze (Gee it's a good thing I'm not typing up the Stiped Bass recipe...lol)
Recipe Link: http://www.epicurious.com/bonappetit/
Combine
1/4 cup olive oil
1/4 cup balsamic vinegar
in Ziploc type refrigerator storage bag (yes, the magazine called for something much more fancy). Add
2 pork tenderloins, each 12 to 16 ounces.
Turn to coat. Marinate pork for 2 hrs in refrigerator.
Preheat oven to 400F.
Transfer pork to large rimmed baking sheet; pat dry. Discard marinade. Spread over top of pork
3 TBSP Honey-Dijon mustard (approximately 3 TBSP, you CAN use more).
Then sprinkle with salt and pepper. Roast pork until meat thermometer registers 145F, about 25 minutes. Remove pork from oven; let stand 10 minutes.
Meanwhile, in a heavy medium saucepan, melt
2 TBSP butter
over medium heat. Stir in
1 1/2 cups jarred chestnuts, finely chopped
3 garlic cloves, chopped (don't add so much if you don't like a lot of garlic)
1 TBSP sugar
2 tsp. chopped fresh sage.
Cook 2 minutes. Add
3 TBSP balsamic vinegar
3 TBSP water
Bring to a boil. Reduce heat to low and simmer until mixture thickens slightly, about 3 minutes. Season glaze with salt and pepper.
Slice pork into 1/2-inch-thick round. Transfer to a platter. Drizzle with warm glaze and serve.
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