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PORK TENDERLOIN WITH CHESTNUTS

A perfect pairing.
READY IN

40 minutes

COOKING TIME

30 minutes

PREP TIME

10 minutes

SERVES

4 people

ingredients

  • 750g Iberico pork tenderloin approx.
IN STOCK
  • 2 tablespoons Alemany chestnut honey
IN STOCK
  • 100g peeled and cooked chestnuts
  • 3 tablespoons Brindisa 100% Arbequina extra virgin olive oil
IN STOCK
  • 125ml white wine
  • 1 large bag of spinach
  • 1 teaspoon freshly ground black pepper
  • Sea salt

METHOD

  1. Preheat the oven to 220ºC/gas 7.
  2. Mix the honey and oil together in a small bowl, spread this over the meat, then season with salt and pepper. Line a roasting tray with baking paper, place the meat in the centre, surround with the chestnuts and pour over the wine .
  3. Put into the preheated oven for 10 minutes, then turn down the heat to 180ºC/gas 4 and cook for another 20 minutes, until the meat is browned on the top and the chestnuts have darkened.
  4. While the meat is roasting, cook the spinach and then squeeze out as much water as possible. Heat some olive oil in a frying pan and then warm the spinach through in it.
  5. Take the meat out of the oven, leave to rest for a few minutes.
  6. Cut the pork into 2cm slices; put the spinach on a serving plate and arrange the meat and chestnuts on top. Pour the cooking juices over the tenderloin and serve rice or potatoes.

ingredients

  • 750g Iberico pork tenderloin approx.
(pack)
IN STOCK
  • 2 tablespoons Alemany chestnut honey
IN STOCK
  • 100g peeled and cooked chestnuts
  • 3 tablespoons Brindisa 100% Arbequina extra virgin olive oil
IN STOCK
  • 125ml white wine
  • 1 large bag of spinach
  • 1 teaspoon freshly ground black pepper
  • Sea salt

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