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1
Combine oil and 1/4 cup vinegar in heavy large roasting pan.
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2
Add pork; turn to coat.
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3
Marinate pork 1 hour at room temperature or 2 hours in refrigerator.
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4
Transfer pork to large rimmed baking sheet; pat dry.
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5
Discard marinade in pan.
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6
Preheat oven to 400F.
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7
Spread mustard over top of pork, then sprinkle with salt and pepper.
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8
Roast pork until thermometer inserted into center registers 145F, about 25 minutes.
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9
Remove pork from oven; let stand 10 minutes.
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10
Meanwhile, melt butter in heavy medium saucepan over medium heat.
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11
Stir in chestnuts, garlic, sugar, and sage; cook 2 minutes.
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12
Add remaining 3 tablespoons vinegar and 3 tablespoons water; bring to boil.
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13
Reduce heat to low and simmer until mixture thickens slightly, about 3 minutes.
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14
Season glaze with salt and pepper.
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15
Slice pork into 1/2-inch-thick rounds.
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16
Transfer to platter.
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17
Drizzle with warm glaze and serve.
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18
*To prepare fresh chestnuts, start with heavy, glossy nuts with firm, smooth shells.
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19
Cut a small cross on one side of each shell to let steam escape as the nuts roast and to make them easier to peel afterward.
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20
Place chestnuts in a shallow roasting pan; sprinkle with water.
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21
Roast in 400F oven for 25 to 20 minutes.
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22
Wrap hot chestnuts in towl and squeeze to crush the shells.
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23
Keep nuts wrapped for 5 minutes before removing the hard outer shell and the brown skin inside, being wary of burning your fingers.
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24
One pound of fresh chestnuts equals about two cups when shelled.
