Fork Fillet With Chestnuts
|Peeled chestnuts||12 Ounce (375 Gram)|
|Pork fillet||1 1⁄4 Pound, trimmed (625 Gram)|
|Dry red wine||1⁄3 Pint (200 Milliliter)|
|Meat stock||1⁄3 Milliliter (200 Milliliter)|
|Onions||3 Medium, cut into 8 segments|
|Carrots||2 Medium, cut into 1/2 inch chunks|
|Garlic||2 Clove (10 gm), crushed|
|Leeks||8 Ounce (250 Gram)|
If the chestnuts are fresh, steam for 15-20 minutes until they soften.
Canned ones may be used as they are, but rinse in cold water first.
Heat the oil in a large saucepan or flameproof casserole and brown the pork well on all sides.
Add the wine, stock, onions, carrot and garlic, season well and bring to the boil.
Cover, reduce the heat and simmer very gently for 30 minutes.
Wash and trim the leeks and cut into 1 cm/ 1/2 inch slices.
Add the leeks and chestnuts to the pork and continue simmering for a further 40 minutes, until the pork and vegetables are tender.
Remove the pork from the casserole, strain off the cooking liquid into a saucepan and reduce over a high heat until syrupy.
Cut the pork into medallions, arrange in a circle on a heated serving dish, pile the vegetables in the centre and pour the sauce over.