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Selecta Tenderloin with Chestnut Sauce

Here is an easy-to-prepare pork tenderloin with a succulent chestnut sauce for a delicious dish.


    • Peel the chestnuts and boil them for 12 minutes approximately. After that, let them chill and remove the second peel layer.
    • Before cooking the tenderloin, you can prepare this wonderful garnish: pasta with peppers and carrots. Slice the vegetables in thin strips and boil them with the noodles for about 10 to 15 minutes.
    • While the pasta is boiled with its garnish, add salt and pepper to the tenderloin and brown the smashed unpeeled garlic cloves in a pan with a jet of oil together with the tenderloin (previously sliced to your liking).
    • When the tenderloin is browned, add a generous jet of brandy and leave the pan on a low fire for a few minutes. When the sauce has evaporated a little, put the pan away and start preparing the sauce.
    • In a pan with a jet of oil, add the chopped onion and leek. Once the sauté is ready, mix it with the chopped chestnuts and add a glass of water and some salt. Let it cook for 7 to 8 minutes and, afterwards, blend the mixture until getting a homogeneous sauce.


On a plate, put some sauce with the tenderloin on it and the pasta with vegetables as a side.