Tera M.: "These neat little cakes were fun to make and tast…" Read More
9Ingredients
410Calories
50Minutes

This pork and chestnut recipe comes together very quickly, so you can get dinner on the table in no time. A marinade of red wine, garlic, salt, pepper, and bay leaves flavors the meat and ensures that it stays tender while cooking. The sweetness of the chestnuts works in perfect contrast of the bold and savory meat. Serve this over a bowl of grains (try quinoa or brown rice) or with a pile of roasted vegetables for a filling dinner.

Ingredients

  • 400 grams pork loin
  • 1 tablespoon ground black pepper
  • 2 garlic cloves
  • 1.5 deciliters white wine
  • 1 bay leaf
  • salt (to taste)
  • ground black pepper (to taste)
  • olive oil
  • 250 grams chestnuts (frozen)

Directions

  1. Cut the meat into cubes, and place them in a bowl. Season with ground pepper, chopped garlic, wine, bay leaf, salt, and pepper. Let marinate for at least 1/2 hour before cooking.
  2. Heat a skillet with a little of olive oil. Fry the meat (without the liquid from the marinade), for 5 to 10 minutes until golden.
  3. Add the liquid marinade, and steam for 15 minutes.
  4. If you start running out of liquid in the pan, add a little water.
  5. Add the chestnuts, and cook over low heat, without stirring too much so as not to crush the nuts.
  6. Serve with a green salad, or sauteed vegetables.
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NutritionView more

410Calories
Sodium10%DV250mg
Fat29%DV19g
Protein41%DV21g
Carbs10%DV30g
Fiber20%DV5g

PER SERVING *

Calories410Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat4.5g23%
Trans Fat
Cholesterol65mg22%
Sodium250mg10%
Potassium710mg20%
Protein21g41%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate30g10%
Dietary Fiber5g20%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Tera M. 30 May 2015
These neat little cakes were fun to make and tasty to eat. I brushed their tops with a glaze made of sifted powdered sugar and milk and served with flavored teas and coffees. I would be careful with pairing any dish containing anise seed or flavoring. It has a taste similar to black licorice!