Pork Fillets with Chestnuts

Ingredients

(For 4 to 6 persons)

Pork 4 fillets

Chestnuts 1 tin (about 20)

Butter 2 tbsp

Oil 2 tbsp

Onions 2               

Carrots 2

Garlic cloves 6

Method

Make an incision in the centre of the fillet and insert 3 or 4 chestnuts inside. (Cut them in half if they are too large) 

Peel and cut carrots and onions to about the size of the chestnuts.  Pour the oil into a baking tray or camp oven, place on top of the stove and seal the meat, vegetables and chestnuts.  Add the garlic and herbs.  Place in a hot oven (220-240 deg) for about 20 minutes or until the pork fillets are cooked.  Remove the meat and keep warm.  Pour the wine into the baking tray with the vegetables and reduce the liquid by half.  Season.  Place the meat onto a serving plate with all the vegetables displayed, and pour the liquid over the top.

This same recipe can be used for veal fillets or veal loin.

More Ingredients

White wine 1 glass

Bay leaves 2, a pinch of thyme

Crushed black peppercorns,

a pinch only

Salt