Rôti de porc italien traditionnel aux châtaignes

Ingrédients

• 800 g meat (- 1 3/4 pounds of pork loin)
• 350 g chestnuts (- 3/4 pound, roasted and peeled)
• 2 cloves garlic
• 1 onion (- medium size)
• 2 leaves bay leaves
• 2 sprigs rosemary
• 200 ml Marsala wine (- ~1 cup)
• 4 tablespoons olive oil (- extra virgin)
• salt (- to taste)

Préparation

1. 1

   let marinate: Start by preparing the pork loin. Drizzle a little extra virgin olive oil over the pork and gently massage it in to coat the meat. Place the pork in a large bowl. Add some fresh rosemary sprigs, the garlic cloves (make sure they are peeled), and a bay leaf. Now, pour in some Marsala wine to add flavor. Cover the bowl with a lid or plastic wrap and let the pork marinate for about an hour. This will help the flavors soak into the meat.

2. 2

   sauté: While the pork is marinating, chop the onion into small pieces. Heat three tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the chopped onion and sauté it until it becomes soft and golden. Stir occasionally to prevent burning.

3. 3

   dry: Once the pork has marinated for an hour, remove it from the marinade. Pat it dry if necessary, then place it in the pan with the onions.

4. 4

   Brown the pork on all sides to lock in its juices. This will help make the meat tender and juicy when cooked.

5. 5

   cook: Once the pork is browned on all sides, pour the leftover marinade into the pan, including the garlic, rosemary, and bay leaf. Allow the alcohol in the Marsala to evaporate by cooking for a few minutes. Lower the heat, sprinkle salt all over the pork, and cover the pan with a lid. Let the pork cook on low heat for about 50 minutes.

6. 6

   turn: While the pork is cooking, turn it over a couple of times to make sure it cooks evenly on all sides. From time to time, spoon some of the cooking juices over the part of the pork that’s not submerged. If the liquid reduces too much, add a ladleful of hot water or broth to keep things moist.

7. 7

   add: After about 40 minutes of cooking, it’s time to add about the chestnuts to the pot. These chestnuts will cook with the pork, giving their rich flavor to the sauce. For convenience, I recommend using pre-cooked and peeled chestnuts, but if you prefer to cook them yourself, make sure to follow the instructions carefully to keep them whole.

8. 8

   rest: SOnce the pork is fully cooked (about 50 minutes total), turn off the heat. Remove the pork from the pan and place it on a cutting board. Let it rest for a few minutes to allow the juices to redistribute inside the meat, making it even more tender when sliced.

9. 9

   blend: While the pork is resting, remove the rosemary, the bay leaves and some whole chestnuts from the pan. Using an immersion blender, blend the chestnuts, onions, and garlic from the pot until smooth and creamy. This will form a rich sauce.

10. 10

    cut: Now it’s time to slice the pork. Use a sharp knife to cut the meat into slices and arrange them on a serving dish.

11. 11

    serve: Pour the chestnut sauce over the sliced pork, making sure each piece is coated with this flavorful mixture. Arrange the remaining whole chestnuts around the meat for a beautiful presentation. Serve the dish hot, with plenty of sauce and chestnuts on the side.