Roast Pork Tenderloins With Balsamic-Chestnut Glaze
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar plus
- 3 tablespoons balsamic vinegar
- 2 pork tenderloins - (12 to 16 oz ea)
- 3 tablespoons Dijon mustard
- 2 tablespoons butter - (1/4 stick)
- 1 1/2 cups peeled roasted chestnuts finely chopped (or jarred chestnuts)
- 3 garlic cloves chopped
- 1 tablespoon sugar
- 2 teaspoons chopped fresh sage
- 3 tablespoons water
Combine oil and 1/4 cup vinegar in heavy large roasting pan. Add pork; turn to coat. Marinate pork 1 hour at room temperature or 2 hours in refrigerator. Transfer pork to large rimmed baking sheet; pat dry. Discard marinade in pan.
Preheat oven to 400 degrees. Spread mustard over top of pork, then sprinkle with salt and pepper. Roast pork until thermometer inserted into center registers 145 degrees, about 25 minutes. Remove pork from oven; let stand 10 minutes.
Meanwhile, melt butter in heavy medium saucepan over medium heat. Stir in chestnuts, garlic, sugar, and sage; cook 2 minutes. Add remaining 3 tablespoons vinegar and 3 tablespoons water; bring to boil. Reduce heat to low and simmer until mixture thickens slightly, about 3 minutes. Season glaze with salt and pepper.
Slice pork into 1/2-inch-thick rounds. Transfer to platter. Drizzle with warm glaze and serve.
This recipe yields 4 servings.