Pork fillet with chestnuts and walnuts sauce

A very rich in flavour recipe with a special sauce thanks to the chestnuts combined with the walnuts! A hearty Winter time dish to enjoy with the family

Ingredients (for 4 people):
¼ tea-cup of olive oil
¼ tea-cup of balsamic vinegar
3 tbsp of balsamic vinegar
2 pork fillets (each about 350-400gr.)
3 tbsp of Dijon mustard
2 tbsp of butter
1 1/2 tea-cups of boiled (or roasted) chestnuts, finely chopped
1 tea-cup of walnuts, coarsely chopped
3 cloves of garlic, minced
1 tbsp of sugar
2 tsp of fresh sage leaves, finely chopped

Method:
Put in a bowl the oil and the ¼ tea-cup of the balsamic vinegar and mix well.

Place the pork fillets in a plastic bowl and pour over with the oil/vinegar mixture. Cover with cling film and leave in the fridge to marinate for about 2 hours.

Preheat the oven to 200°C.

Take out of the fridge and dry the meat with some kitchen paper. Put the fillets in a greased oven pan, brush on top with plenty of mustard and season well with salt and pepper.

Put in the oven and cook for about 30-35 minutes. Take out of the oven and leave the meat to cool down before you cut it into slices. Keep it warm covered with foil until the sauce is ready.

In a large frying pan melt the butter in medium heat. Add the chestnuts, the walnuts, the garlic, the sage and the sugar. Sauté the ingredients for about 2 minutes stirring gently with a wooden spoon. Add the 3 tbsp of the balsamic vinegar, a bit of water and wait until they start bubbling.

Turn the heat to low and leave the sauce simmering for 4-5 more minutes until it gets thicker and season with salt and pepper.

Serve immediately pouring over the meat slices with the sauce. It goes perfectly well with roast potatoes.

If you prefer a bit of a lighter flavour reduce the amount of the garlic and use milder mustard.