Fresh chestnuts are in season from September through February. Store unshelled nuts in a cool, dry place; store shelled nuts in a covered container in the refrigerator.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
4 servings (serving size: 3 ounces stuffed pork)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Trim fat from pork. Cut each tenderloin lengthwise down center, cutting to, but not through, bottom. Place each tenderloin between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch-thick rectangle, using a meat mallet or rolling pin.

  • Combine breadcrumbs and next 3 ingredients; stir well. Spoon one-half of mixture over 1 tenderloin; spread to within 1/2 inch of sides. Roll up tenderloin, jelly roll fashion, starting at narrow end. Tie with heavy string at 2-inch intervals. Repeat procedure with remaining tenderloin and breadcrumb mixture.

  • Combine orange juice concentrate and next 4 ingredients; rub over surface of tenderloins.

  • Place tenderloins on a broiler pan coated with cooking spray. Bake, uncovered, at 400° for 45 minutes. Let stand 10 minutes; slice.

  • carbo rating: 10

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

189 calories; calories from fat 0%; fat 4.4g; saturated fat 1.5g; mono fat 0g; poly fat 0g; protein 24.9g; carbohydrates 11.2g; fiber 1.2g; cholesterol 74mg; iron 1.9mg; sodium 232mg; calcium 21mg.
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