Pork tenderloins stuffed with chestnuts and dried cranberries
Pork second courses
Autumn recipes perfect for dinners parties. It combines the nuttiness of the chestnuts with the fruitiness of the cranberries and lemon zest, all sweeten with a glass of cognac. <br />Here I served the Pork Tenderloin with Gold Beetroots that are currently in season. <br />Michelin Star Chef Ronan Kervarrec ** (Chevre D’Or) suggested to season them with salt and cook them for 2 hours in the oven at 150C wrapped in aluminum foil. <br />Simple but perfect combination.
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