This is such a fantastic dish. I usually cook it for crowds, as part of a festive, buffet dinner and always get raving reviews. Braising the pork in orange juice and balsamic vinegar, results in a very tender and flavourful dish. The addition of chestnuts makes it more festive and a sprinkle of orange zest before serving adds a nice finishing touch. You can make it many hours in advance or even the previous day. It actually tastes even better!
- 2 pieces pork tenderloin, cut in thick slices and then flattened slightly with a mallet
- 2 Tbs unsalted butter
- 1 Tbs olive oil
- 1 large, red onion, finely chopped
- 1 garlic clove, crushed
- 1 cup white wine
- 1-2 oranges, zest and juice (you will need 1/2 a glass juice)
- ¼ cup good quality balsamic vinegar
- 1 Tbs honey
- 1 chicken stock cube, dissolved in 1 cup boiling water
- 1 tsp corn flour dissolved in 1 Tbs cold water
- 1 cup cooked and peeled chestnuts
In a large pot, add the butter and olive oil, over high heat. Season pork fillets with salt and plenty of black pepper, on both sides. Fry pork in batches, turning once, until nicely coloured but not cooked. Take the pork out of the pan and put in a glass bowl.
Lower the heat to medium and add the onion and garlic. Cook stirring until onion is soft. Pour in the white wine and let it boil for a couple of minutes.
In a bowl mix ½ cup of the orange juice, the vinegar and honey. Put the pork back in the pan and pour over the orange juice mixture. Lower the heat to low. Add the stock and half cover the pan. Simmer for 45 minutes until pork is very tender. Add the chestnuts and the cornflour mixture, uncover the pan and simmer 10 minutes longer, until sauce is slightly thickened.
Serve with mashed potatoes or rice, sprinkled with orange zest.