ROAST PORK TENDERLOINS WITH BALSAMIC-CHESTNUT GLAZE

Roast Pork Tenderloins with Balsamic-Chestnut Glaze image

Yield Makes 4 servings

Number Of Ingredients 10

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1/4 cup olive oil
1/4 cup plus 3 tablespoons balsamic vinegar
2 pork tenderloins, each 12 to 16 ounces
3 tablespoons Dijon mustard
2 tablespoons (1/4 stick) butter
1 1/2 cups peeled roasted chestnuts*, or jarred chestnuts, finely chopped
3 garlic cloves, chopped
1 tablespoon sugar
2 teaspoons chopped fresh sage
3 tablespoons water

Steps:

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°F. Spread mustard over top of pork, then sprinkle with salt and pepper. Roast pork until thermometer inserted into center registers 145°F, 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.
*To prepare fresh chestnuts, start with heavy, glossy nuts with firm, smooth shells. Cut a small cross on one side of each shell to let steam escape as the nuts roast and to make them easier to peel afterward. Place chestnuts in a shallow roasting pan; sprinkle with water. Roast in 400°F oven for 25 to 20 minutes. Wrap hot chestnuts in towl and squeeze to crush the shells. Keep nuts wrapped for 5 minutes before removing the hard outer shell and the brown skin inside, being wary of burning your fingers. One pound of fresh chestnuts equals about two cups when shelled.