Pork tenderloins stuffed with chestnuts and dried cranberries

Directions

1. Cut the 2 tenderloins lengthwise two-third of the way with a sharp knife. Open gently to flatten them.
2. Season both sizes with salt and pepper
3. In a bowl mix the chestnuts, the cranberries and the lemon zest, making sure the chestnuts do not completely crash or becomes mushy.
4. Spread the stuffing in the middle of one of the tenderloins. Cover with the other tenderloin making sure the stuffing remains in the center. Sandwich together the two tenderloins around the stuffing and secure with a cooking string.
5. Braise the tenderloins in a braising pot. First sear on the stove with some olive oil.
6. Once the pork is cooked, take it out of the pot and let it rest for 5 minutes loosely covered with aluminum foil
7. In the meantime deglaze the cooking pan with the 1/2 cup of cognac, adding 1 cup of water, the cornstarch and the powder chicken stock
8. Once the gravy has thicken, filter it with a strainer.
9. Remove the string from the pork and cut diagonally. Add the gravy to serve
10. Season the gold beetroots with salt and cook them for 2 hours in the oven at 150C wrapped in aluminum foil.