If you’re looking for a delicious and impressive dish to serve at your next dinner party, look no further than this recipe for Pork Tenderloin with Apple and Quince Salsa and Chestnut Puree.

The combination of flavors and textures in this dish is sure to wow your guests and leave them coming back for seconds!.

Ingredients:

For the pork tenderloin:.

• 1 pork tenderloin
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the salsa:.

• 1 apple, diced
• 1 quince, diced
• 1/2 red onion, finely chopped
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

For the chestnut puree:.

• 1 cup cooked chestnuts
• 1/2 cup chicken or vegetable broth
• 2 tablespoons butter
• Salt and pepper, to taste

Instructions:

Preparing the pork tenderloin:

1. Preheat your oven to 400°F (200°C).

2. Season the pork tenderloin with salt and pepper.

3. Heat olive oil in an oven-safe skillet over medium-high heat.

4. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.

5. Transfer the skillet to the preheated oven and roast the pork tenderloin for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).

6. Remove the skillet from the oven and let the pork tenderloin rest for 5 minutes before slicing.

Preparing the salsa:

1. In a medium bowl, combine the diced apple, diced quince, chopped red onion, minced jalapeno pepper, chopped cilantro, lime juice, salt, and pepper.

2. Mix well to combine all the ingredients.

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3. Set aside and let the flavors meld for at least 10 minutes before serving.

Preparing the chestnut puree:

1. In a saucepan, combine the cooked chestnuts and chicken or vegetable broth.

2. Bring the mixture to a simmer and cook for about 5 minutes, or until the chestnuts are heated through.

3. Remove from heat and drain any excess liquid.

4. In a blender or food processor, combine the cooked chestnuts, butter, salt, and pepper.

5. Blend until smooth and creamy.

6. If the puree is too thick, add a splash of broth or water to achieve the desired consistency.

Serving the dish:

1. Slice the pork tenderloin into medallions.

2. Place a spoonful of the chestnut puree on each plate and spread it out into a circle.

3. Arrange the pork medallions on top of the puree.

4. Spoon the apple and quince salsa over the pork medallions.

5. Garnish with additional cilantro, if desired.

6. Serve hot and enjoy!.