Ingredients

Ingredients For the pork tenderloin

• 2 pork tenderloins

• 1 tbsp unsalted butter

• 1 tbsp finely chopped onion

• 75g/2½oz fresh white breadcrumbs

• 25g/1oz fresh parsley, finely chopped

• 25g/1oz fresh rosemary, leaves only, finely chopped

• salt and freshly ground black pepper

• 75g/2½oz butter, at room temperature

• pinch ground mace

• plain flour, for dusting

For the red cabbage

• 25g/1oz unsalted butter

• 2 tsp olive oil

• 1 onion, peeled and chopped

• 2 Cox apples, peeled, cored, finely chopped

• 2 garlic cloves, peeled, chopped

• 225g/8oz red cabbage, shredded

• ¼ tsp ground cloves

• ¼ tsp ground cinnamon

• ¼ tsp ground nutmeg

• salt and freshly ground black pepper

• 1 tsp brown sugar

• 1 tbsp red wine vinegar

For the roasted chestnut sauce

• 1 tbsp olive oil

• 100g/3½oz lardons

• 50ml/2fl oz red wine

• 200g/7oz cooked and peeled chestnuts, roughly chopped

• 150ml/5fl oz chicken stock

• few drops Tabasco sauce, to taste

• salt and freshly ground black pepper

Description

This Is A Perfect Autumnal Dish, With Rolls Of Tender Pork Matched With A Roasted Chestnut Sauce.

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