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.