I absolutely adore this recipe because it combines the tenderness of perfectly seared pork tenderloin with the rich, nutty flavors of a chestnut and sherry sauce, creating a meal that feels sophisticated and cozy at the same time. Plus, it’s super versatile, letting me pair this delicious dish with anything from sweet potato purée to mashed cauliflower, giving my dinner table a delightful and personalized twist every time.
I adore the way pork tenderloin evolves into a refined masterpiece with a full-flavored sauce of chestnuts and sherry. My recipe ensures a delicate bite of tender, well-seasoned (salt and pepper, please) and wonderfully seared (in olive oil, naturally) pork.
The sauce is stock enriched (chicken stock, please) and flavored with garlic, shallots, and thyme. The sauce highlights the nutty sweetness of the chopped chestnuts and the sherry, though I must state for the record that the sherry is outnumbered, flavor-wise, by the chopped chestnuts.
At the very end, a small amount of butter and cream enriches the sauce and rounds off the flavor.
Ingredients
Pork Tenderloins:
Protein source; tender and juicy.
Olive Oil:
Fats that are good for you; improve taste and mouthfeel.
Dry Sherry:
Contributes profundity, opulence, and delicate sweetness.
Chestnuts:
Rich in fiber and vitamins; mildly sweet and nutty.
Fresh Thyme:
Fragrant; woody, cool taste.
Garlic:
High in antioxidants; sharp, umami flavor.
Shallot:
Sweeter and milder than an onion; provides a subtle sweetness.
Ingredient Quantities
- 2 pork tenderloins, about 1 pound each
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 cup chicken stock
- 1 cup dry sherry
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup cooked chestnuts, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons heavy cream (optional)
- 2 cloves garlic, minced
- 1 shallot, finely chopped
Instructions
1. Set your oven to 400°F (200°C). Salt and freshly ground black pepper seasons the pork tenderloins.
2. In a big oven-safe skillet over a medium-high flame, pour in the olive oil. As the oil heats up, don’t skimp on the time it takes to sear the pork tenderloins—you want them to be really golden brown on all sides for maximum flavor. This should take roughly 3-4 minutes per side.
3. Take the skillet and place it in the preheated oven. Roast the pork in the skillet for 15-20 minutes or until it has reached the desired internal temperature of 145°F (63°C). When the pork has finished cooking, remove it from the skillet and let it rest on a plate. Cover it loosely with foil and place it in the nearby pork resting area.
4. When the pork is done resting, put the skillet back on the stove and turn the heat to medium. Add the butter and let it melt.
5. Combine the shallot and garlic with the mixture, and keep cooking until they are both reduced and the entire mixture is fragrant, which should take about 2 minutes.
6. Dust the flour into the skillet, and whisk until the blend takes on the consistency of a paste and is just beginning to turn golden, about 1-2 minutes.
7. Slowly incorporate the chicken stock and dry sherry into the mixture while you whisk it. As you whisk, you want to make sure any all browned bits from the bottom of the skillet are freed and incorporated into your sauce (they’re tons of flavor!). Bring this to a low simmer and continue cooking for about 5-7 minutes. At the end of that time, your sauce should be slightly thickened and look like this.
8. Stir well to combine the sauce with the chestnuts that have been chopped and the fresh thyme. Cook for an additional 2 minutes to warm the sauce with the added ingredients.
9. Add the heavy cream, if you are using it, and season the sauce with more salt and pepper, if needed. Heat for another 1-2 minutes until heated through and serve.
10. The chestnut sherry sauce is a great match for this tender, juicy, marinated pork.
To match with the toasted flavors in the sauce, I served the sauced pork on a bed of sweet potato purée. However, you could just as easily serve the pork on a bed of something else—mashed potatoes, rice, cauliflower purée, or any other kind of side to catch the drizzle—while it stays nice and warm!
Equipment Needed
1. Oven
2. Oven-safe skillet
3. Stove
4. Measuring spoons
5. Meat thermometer
6. Knife
7. Cutting board
8. Whisk
9. Tongs
10. Foil
11. Plate
12. Spoon
FAQ
- Can I use another cut of pork for this recipe?Certainly, a pork loin can be used, but since it is a much larger cut, cooking time must be adjusted.
- Is there a substitute for sherry?Substitutes for dry white wine or light chicken broth are suitable for an alcohol-free version of this recipe.
- Do I have to use chestnuts?You can substitute hazelnuts for chestnuts, which add a unique flavor, or omit them entirely if you must.
- How do I prepare cooked chestnuts?Most grocery stores sell pre-cooked chestnuts, but if you want to use fresh ones, be sure to boil and peel them first.
- How long should I cook the pork tenderloin?Sear the tenderloin for about 4-5 minutes on each side; then finish in a 400°F (200°C) oven for 12-15 minutes until it reaches an internal temperature of 145°F (63°C).
- Can I make the sauce ahead of time?Certainly! The sauce can be made in advance and reheated just before serving.
Substitutions and Variations
Olive oil:
Use canola oil or grapeseed oil if you’re looking for a more neutral flavor.
Dry sherry:
If sherry is not available, you can use Marsala wine or any other dry white wine.
Chestnuts:
Replace with cooked and chopped hazelnuts or pecans for a different nutty flavor.
Fresh thyme:
Substitute fresh rosemary or sage for an aromatic flavor twist.
Shallot:
If shallots are not available, use a small onion.
Pro Tips
1. Perfect Sear: Ensure your pork tenderloins are patted dry with paper towels before seasoning them. This helps achieve a better sear, creating a delicious crust that enhances flavor.
2. Shallot and Garlic Timing: When sautéing the shallot and garlic, avoid overcooking them. They should be softened and fragrant, not browned, to maintain a balanced flavor in the sauce.
3. Deglazing the Skillet: As you add the chicken stock and sherry, use a wooden spoon to scrape up the fond (browned bits) on the bottom of the skillet. This adds depth and richness to your sauce, enhancing its flavor.
4. Chestnut Texture: When adding the cooked chestnuts, consider leaving some pieces slightly larger for added texture in the sauce. This will complement the smoothness of the puréed sides like sweet potato.
5. Resting the Meat: Resting the pork after roasting allows the juices to redistribute throughout the meat. This step is crucial for ensuring the pork remains juicy and tender when served.
Pork Tenderloin Chestnut Sherry Sauce Recipe
My favorite Pork Tenderloin Chestnut Sherry Sauce Recipe
Equipment Needed:
1. Oven
2. Oven-safe skillet
3. Stove
4. Measuring spoons
5. Meat thermometer
6. Knife
7. Cutting board
8. Whisk
9. Tongs
10. Foil
11. Plate
12. Spoon
Ingredients:
- 2 pork tenderloins, about 1 pound each
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 cup chicken stock
- 1 cup dry sherry
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup cooked chestnuts, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons heavy cream (optional)
- 2 cloves garlic, minced
- 1 shallot, finely chopped
Instructions:
1. Set your oven to 400°F (200°C). Salt and freshly ground black pepper seasons the pork tenderloins.
2. In a big oven-safe skillet over a medium-high flame, pour in the olive oil. As the oil heats up, don’t skimp on the time it takes to sear the pork tenderloins—you want them to be really golden brown on all sides for maximum flavor. This should take roughly 3-4 minutes per side.
3. Take the skillet and place it in the preheated oven. Roast the pork in the skillet for 15-20 minutes or until it has reached the desired internal temperature of 145°F (63°C). When the pork has finished cooking, remove it from the skillet and let it rest on a plate. Cover it loosely with foil and place it in the nearby pork resting area.
4. When the pork is done resting, put the skillet back on the stove and turn the heat to medium. Add the butter and let it melt.
5. Combine the shallot and garlic with the mixture, and keep cooking until they are both reduced and the entire mixture is fragrant, which should take about 2 minutes.
6. Dust the flour into the skillet, and whisk until the blend takes on the consistency of a paste and is just beginning to turn golden, about 1-2 minutes.
7. Slowly incorporate the chicken stock and dry sherry into the mixture while you whisk it. As you whisk, you want to make sure any all browned bits from the bottom of the skillet are freed and incorporated into your sauce (they’re tons of flavor!). Bring this to a low simmer and continue cooking for about 5-7 minutes. At the end of that time, your sauce should be slightly thickened and look like this.
8. Stir well to combine the sauce with the chestnuts that have been chopped and the fresh thyme. Cook for an additional 2 minutes to warm the sauce with the added ingredients.
9. Add the heavy cream, if you are using it, and season the sauce with more salt and pepper, if needed. Heat for another 1-2 minutes until heated through and serve.
10. The chestnut sherry sauce is a great match for this tender, juicy, marinated pork.
To match with the toasted flavors in the sauce, I served the sauced pork on a bed of sweet potato purée. However, you could just as easily serve the pork on a bed of something else—mashed potatoes, rice, cauliflower purée, or any other kind of side to catch the drizzle—while it stays nice and warm!
