Roast Pork Loin with Chestnuts

Nutrition per serving

Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.

Ingredients for 4 servings

• 1 kg Pork loin
• 0.5 kg Chestnuts
• 150 ml White wine
• 1 tbsp Butter
• 5 Shallot
• 4 Garlic
• 2 Bay leaf

To taste: thyme, Olive oil, Salt, Pepper, Paprika, Parsley

Contains: dairy (lactose). Free from: gluten, eggs, fish, shellfish, soy, peanuts, tree nuts. Always check the labels of the products you buy.

Method

1. Season the pork loin with salt, pepper and paprika.
2. Heat a skillet over high heat with a drizzle of olive oil and sear the meat well on all sides.
3. Add the butter, the chopped garlic cloves, the thyme and the bay leaf.
4. Baste the meat with the pan juices, letting it brown well.
5. Transfer the loin to a baking dish.
6. In the same skillet, still with the fat, add the halved shallots and the chestnuts, season with salt and pepper and let them brown, tossing now and then.
7. Pour in the white wine and let it boil, until the browned bits come off the bottom of the skillet.
8. Add this to the meat and bake in an oven preheated to 140 °C for about 1 hour, covered with aluminum foil.
9. Take out of the oven and let rest about 10 minutes.
10. Sprinkle the loin with chopped parsley or scallions and serve sliced. You can serve it with a salad.

Recipe based on feed.continente.pt.