Pork Tenderloin with beer and chestnuts, a simple, hearty dish, perfect for a winter dinner with friends but also for a formal dinner, If presented with elegance in the pot. Needless to say the pig goes well with the sweetness of chestnuts and the flavor of the ham in which thread is wound balancing everything. The beer gives the pork tenderloin with a touch of bitterness chestnuts and chopped sage and thyme these rural scents that make you immediately think Sunday lunch. Among other things, chestnuts are great substitutes for potatoes, because it also consists mostly of carbohydrates: so your pork tenderloin is a tasty dish and complete. We remember so not to limit ourselves to eat chestnuts in the form of cASTAGNACCIO or chestnuts? Try also in RICE WITH CHESTNUTS AND MUSHROOMS, impress.
In addition to this recipe, if you love this flesh so versatile, cheap and tasty, I also invite you to take a look at ' ROAST PORK WITH PRUNES or that WITH POTATOES AND APPLES. If you prefer to stay on the classic, try the PORK LOIN WITH HAM, MUSHROOMS AND CHESTNUT or very traditional ARTIST OF MILK PORK.
a whole pork tenderloin from 800 grams or 4 pork tenderloin from 200 grams each
12 slices of prosciutto di Parma Pdo
4 Sage leaves
4 sprigs lemon thyme
300 grams of chestnuts (I used the Brown of San Zeno Dop)
4 Tablespoons extra virgin olive oil
40 grams butter
1 glass of veal gravy (or vegetable stock)
salt and pepper, to taste
flour to coat the meat, to taste
a glass (about 100 milliliters) Chestnut beer (I used beer Castanea)
Before preparing the pork fillet with chestnuts, preheat the oven to 200 degrees, affect each chestnut with a knife and cook chestnuts in a hot oven for 20 minutes. Then Peel and set aside. Do not turn the oven
Lightly salt the pork fillets, then wrap them in slices of Serrano ham, taking care to insert between the flesh and the ham even a Sage leaf and a sprig of thyme. Tie the threads with kitchen Twine and dip them in flour in parts not shrouded in Ham. Fry the fillets in a pan that you can then go into the oven, with oil and butter, Turning on all sides so they are nicely Golden. Add the finely chopped onion and chestnuts and FRY for a few minutes. Add the beer and, When the alcohol has evaporated, combine the broth. Season with salt, pepper and finish cooking the fillet in the oven, with chestnuts. If you have a thermometer for roast, the pork tenderloin is cooked when the temperature reaches 65 degrees to the heart. In broad terms, twenty minutes of cooking are sufficient, Since these are pieces of meat from 200 grams each.
Arrange the pork fillets on plates and, If necessary, the sauce on the stove (also adding a teaspoon of cornflour if the texture is too runny). Glaze pork with sauce, accompany with chestnuts and garnish with Sage and thyme. Serve immediately pork tenderloin to castagnee beer and good appetite!
MATCHING: Discounted combination but perfect with beer Castanea, used to smooth the fillet in the first phase of the recipe. Amber, with a compact and medium-soft foam, Castanea is a bottom-fermented beer that balances well the scents of chestnut and those of yeasts. It is produced in a few thousand bottles a year using Browns of San Zeno Dop and other local ingredients.