Chestnut Stuffed Pork Tenderloins
|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)|
|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|
|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.
Serving size: Complete recipe
Calories 2282 Calories from Fat 659
% Daily Value*
Total Fat 74 g114%
Saturated Fat 33.3 g166.6%
Trans Fat 0.3 g
Cholesterol 681.7 mg227.2%
Sodium 2764.8 mg115.2%
Total Carbohydrates 176 g58.7%
Dietary Fiber 18.8 g75.3%
Sugars 30.8 g
Protein 217 g433%
Vitamin A 118.1% Vitamin C 109.5%
Calcium 67% Iron 89%
*Based on a 2000 Calorie diet