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Pork Tenderloin in Chestnut puree

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Pork Tenderloin in Chestnut puree


  • 1 Pork Tenderloin
  • 1 Shallot
  • 4 Juniper Berries
  • 1 cup Red Wine
  • 4 Table spoons of Agrimontana Chestnut Puree
  • Flour
  • Salt and Pepper
  • Olive Oil
  • Butter
  • Agrimontana's Cipolline in balsamic vinegar
Heat a large skillet. Season the tenderloin and cover with flour. Pour the olive oil in the skillet and sear the meat 'til golden brown in all sides. Add the shallot, thinly sliced, and the juniper berries. Cook two more minutes then pour half of the wine, raise the flame to hi heat and let the wine reduce. Remove the meat, add the remaining wine, lower the heat and let it simmer 'til reduced in half. Add the chestnut puree, mix well and season to taste. Finish the sauce with the butter. Slice the tenderloin, display on a plate and pour the sauce over it. Heat the cipolline, place on the side of the meat and decorate with a sprig of rosemary.

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Austin, Texas