Pork tenderloin with chestnuts and Brussels sprouts

Ingredients

For 1 serving

• Pork tenderloin150 g
• Dried chestnuts35 g
• Brussels sprouts180 g
• Shallot20 g
• Beef broth120 ml
• Fresh sage2 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – December

Method

1. The night before, soak the dried chestnuts in plenty of cold water. When ready to cook, drain them, removing any bits of skin, cover with cold salted water, bring to the boil and simmer over medium heat for 30 minutes, until tender; drain.
2. Meanwhile trim the Brussels sprouts, removing the outer leaves, and halve them; blanch them in salted boiling water for 5 minutes, until they start to soften, and drain. Thinly slice the shallot and warm the meat stock.
3. Cut the pork fillet into medallions about 3 cm thick and season with salt and pepper. Heat the oil in a frying pan over medium-high heat with the fresh sage and brown the medallions for 2 minutes per side, until golden.
4. Add the shallot, chestnuts, sprouts and the hot stock and cook over medium heat for 8 minutes, turning the meat halfway, until the pork is cooked but still juicy and the liquid has reduced to a glossy sauce.
5. Serve the medallions with the chestnuts and sprouts, spooning over the pan juices.