Filetto di Maiale alle Castagne | Served in 20 minutes

Pat the pork tenderloin dry, trim off any sinew, and cut into approx. 3 cm thick medallions. Gently flatten the medallions with the heel of your hand and season both sides with fine salt and freshly ground black pepper. Peel the garlic and lightly crush with the flat side of a knife. Roughly halve the pre-cooked chestnuts or leave them whole. Preheat the oven to 60 °C to keep the plates and meat warm later.

In a large pan, let the extra virgin olive oil and half of the unsalted butter foam up over medium-high heat. Add the pork medallions and sear hot for about 2 to 3 minutes per side until they develop a golden-brown crust, but remain juicy and tender pink inside. Remove the medallions and let them rest on a plate in the warm oven.

Reduce the heat to medium. Add the crushed garlic and fresh rosemary sprigs to the remaining pan drippings and sauté for about 30 seconds until fragrant. Add the chestnuts and roast gently for 1 to 2 minutes. Deglaze with the white wine and scrape up the browned bits from the bottom of the pan with a wooden spoon.