A delicious combination. The structure, freshness and elegance of the wine perfectly complement the rich flavour of the pork and the intensity of flavour and texture of the farinheira. The chestnut brings some sweetness to the dish, enhancing the fruity notes of the Vinha das Romãs Red.

Try it. Just follow the recipe.

Ingredients

1 pork tenderloin

Salt and pepper to taste

1 farinheira

2 chopped garlic

1 tablespoon sweet paprika

Olive oil to taste

200 ml white wine

400 grams of frozen chestnuts

To serve: Sautéed sprouts

Preparation

Cut the tenderloin into a flat rectangle. Remove the skin from the farinheira and toast the stuffing in a frying pan, reserving the fat that is created. Place the farinheira on top of the tenderloin and wrap with kitchen string. Separately, crush the garlic and mix with salt, pepper, paprika, a drizzle of olive oil and the reserved fat from the farinheira. Mix well and coat the tenderloin roll with this mixture. Pour over the white wine and leave to marinate for about an hour. Then add the chestnuts and bake at 200ºC for around 40-45 minutes, turning the tenderloin halfway through and if necessary adding water to the sauce so it doesn't dry out. Leave the tenderloin to rest for a while before slicing and serving with the chestnuts and sautéed greens.

Enjoy!