chestnuts, frozen peas and carrot cut into 1cm cubes (carrot batons are great for this)
a pork tenderloin
Red wine
Soy sauce/tamari
spot of milk (we use oatmillk)
Method
poke holes on both sides of the tenderloin and coat liberally, with salt pepper, garlic powder, and paprika/cayanne if using
in a large pan with a lid, coat the bottom with olive oil,
add the piri piri, the rosemary sprigs and bayleaves, and heat to medium/high,
cook the herbs and spices until they turn golden and remove from the oil,
when the pan is hot seal the tenderloin on all sides, it gets smokey, so open a window.
once the tenderloin is a lttle charred on all sides, remove and place on a plate,
steam/microwave the carrots for 8-10 minutes and the peas for 5, just enough for a some bite in them
reduce to a medium heat add the chestnuts to the pan and stir, dont be afraid of the dark bits in the pan
season liberally with garlic powder, salt and pepper.
once the carrots and peas have finished in the microwave/steamer add them to the pan
season liberally with garlic powder, salt and pepper (again)
reduce the temperature to low/medium and cover for 5 min
cover, and cook for 5 minutes
pour a large glass of red wine into the pan and cover again and cook for 5 minutes
reduce to a low heat and place the meat back in the pan, nestle it around the peas, carrots and chestnuts
pour over some soy sauce and a spash of milk
cover and leave on a low heat for 10 minutes
Move the meat to a chopping board to rest for 5/10 minutes before slicing.
while the meat is resting taste the sauce and adjust to your flavour, if there's too little add more redwine, soy and milk, but remember to boil off the alcohol
Notes & thoughts
can add brocolli or beans to the sauce, optional extensions or mushrooms instead of chestnuts. This is great with a simple garlic and onion rice, if the rice take 12 minutes to cook, you can start this before placing the meat in the pan and they will both be ready at the same time.