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Chestnut Stuffed Pork Tenderloins

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This Chestnut Stuffed Pork Tenderloins recipe easily finds way to the top of my favorite list. This recipe will save you dollars which you have spent at Italian restaurants for similar or perhaps inferior taste. The goodness of Pork makes Chestnut Stuffed Pork Tenderloins a healthy treat. Spread the taste by sharing this Chestnut Stuffed Pork Tenderloins recipe with your friends.
  Fresh chestnuts/6 ounces canned unsweetened chestnuts 1⁄2 Pound
  Pork tenderloins 2 Pound (Two 1 Pound Pieces)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Soft bread crumbs 2 Cup (32 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Snipped parsley 2 Tablespoon
  Snipped fresh rosemary/1/2 teaspoon dried rosemary, crushed 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chicken broth/Water 1⁄4 Cup (4 tbs)

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.

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Chestnut Stuffed Pork Tenderloins Recipe