Chestnut Stuffed Pork Tenderloins Recipe
Ingredients
| Chestnuts | 1/2 pound, canned | |
| 2 1-pound pork tenderloins | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green onion | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Soft bread crumbs | 2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Snipped parsley | 2 Tablespoon | |
| 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Water or chicken broth | 1/4 Cup (16 tbs) | |
Directions
Cut a slash in fresh chestnuts with a sharp knife.
Roast in shallow baking pan in 450° oven for 5 to 6 minutes.
Cool and peel.
Coarsely chop fresh or canned chestnuts.
Split each tenderloin lengthwise, cutting to, but not through, opposite side; open out flat.
Working out from the center, pound each piece lightly with meat mallet to about a 10 x 6-inch rectangle.
Sprinkle meat with a little salt.
In skillet cook celery and green onion in butter or margarine till tender.
Stir in chopped chestnuts, bread crumbs, parmesan, parsley, rosemary, salt, and pepper.
Add broth; toss lightly to moisten.
Spread mixture evenly over meat.
Roll up jelly-roll style, beginning at short side.
Tie meat securely with string.
Place meat rolls on rack in shallow roasting pan.
Roast, uncovered, in 325° oven for 50 to 60 minutes or till meat is tender.
Transfer to warm platter.
Remove string and slice meat.
Roast in shallow baking pan in 450° oven for 5 to 6 minutes.
Cool and peel.
Coarsely chop fresh or canned chestnuts.
Split each tenderloin lengthwise, cutting to, but not through, opposite side; open out flat.
Working out from the center, pound each piece lightly with meat mallet to about a 10 x 6-inch rectangle.
Sprinkle meat with a little salt.
In skillet cook celery and green onion in butter or margarine till tender.
Stir in chopped chestnuts, bread crumbs, parmesan, parsley, rosemary, salt, and pepper.
Add broth; toss lightly to moisten.
Spread mixture evenly over meat.
Roll up jelly-roll style, beginning at short side.
Tie meat securely with string.
Place meat rolls on rack in shallow roasting pan.
Roast, uncovered, in 325° oven for 50 to 60 minutes or till meat is tender.
Transfer to warm platter.
Remove string and slice meat.
Chef
