Pork Loin With Mushrooms, Figs and Chestnuts
Daniel Galmiche is back with seasonal Pork Loin with Mushrooms, Figs and Chestnuts. He's included a recipe to make your own chicken stock!
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Ingredients
- 4 pork tenderloin fillets, about 150g/5½oz each, trimmed
- 80g/2¾oz unsalted butter
- 2 tbsp sunflower oil
- 200g/7oz mixed wild or cultivated mushrooms
- 12 cooked whole chestnuts
- 4 tbsp sherry vinegar
- 2 medium-firm figs, quartered
- 200ml/7f1 oz/scant 1 cup Chicken Stock (see below)
- 1 tbsp chopped chives
- Sea salt
- freshly ground black pepper
- Boiled rice (optional), to serve
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