Method
For 4 people.
Mix the wine, vinegar, 15ml of oil, the cooked wine must and half the sage leaves. Then, after chopping, add half the rosemary. Put the meat inside a plastic food bag and pour in the marinade. Seal the plastic bag and put it in the fridge for 2 hours. p 5 min.
Brown the garlic with a tiny bit of oil and add the remaining chopped herbs. Flavour and add the pork, drained of marinade. Brown for 3-5 minutes each side, then take the meat our of the pan, add half of the marinade and simmer until evaporated. p 15 min.
Add the pork fillet, salt and pepper. Simmer for 30-40 minutes with the pan covered. Baste from time to time with the cooking liquid and a little bit of hot broth. Then set the meat aside keeping it hot, add the remaining marinade and simmer until evaporated for 3-5 minutes. Let it cool. p 50 min.
Add the fresh cream and a little wine and then mix with a tablespoon of cornflour, chestnuts and the cut pork fillet. p 5 min.
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