Autumnal Pork Roast with Chestnuts
Main course
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Cook Time
2 h 45 min
Servings
6
Difficulty
Medium
Prep Time
30 Min
Description
This pork roast with chestnuts is a dish that I often prepare in the autumn. The aroma of wild fennel and fennel seeds perfectly complements the sweetness of the chestnuts and the succulence of the loin. The preparation takes a little time, but the result is a tender and flavorful roast, ideal for a Sunday family lunch or a festive dinner. The chestnuts, softened overnight, release a unique flavor that makes this dish truly special. Serve it with a side of baked potatoes or seasonal vegetables for a complete and satisfying meal.
Ingredients (11 ingredients)
-
1 piece Boneless pork loin
-
1 bunch Wild fennel
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1 tsp Fennel seeds
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4 clove Garlic
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3 foglia Bay leaf
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500 ml Vegetable broth
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20 g Cornstarch
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1 pinch Black pepper
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200 g Dried chestnuts
-
1 pinch Salt
-
3 tbsp Extra virgin olive oil
Preparation (9 steps)
Soaking the chestnuts
Put the dried chestnuts in a bowl with cold water and let them soak overnight. This step is essential to soften them and make them tastier.
Preparation of the loin
Take the boneless pork loin and season it with salt, pepper, extra virgin olive oil and fennel seeds. Massage the meat well so that it is completely covered with the spices.
Browning the loin
In a large pan, brown the loin on all sides over medium-high heat with a drizzle of extra virgin olive oil until golden brown. This step seals in the juices and gives flavor to the meat.
Preparation of the vegetable broth
Pour 500 ml of vegetable broth into the Thermomix bowl. Heat the broth to have it ready for use.
Oven cooking (first phase)
Transfer the meat to a baking pan and add the well-drained chestnuts. Add the garlic cloves in their skins, the fennel seeds and the fresh fennel. Moisten with the hot vegetable broth. Cover everything with silver foil.
Oven cooking (first phase)
Cook in a preheated static oven at 190°C for 1 hour and 15 minutes.
Oven cooking (second phase)
After this time, remove the foil and grease the meat with a little extra virgin olive oil. Put it back in the oven for 30 minutes at 200°C in static mode.
Sauce preparation
Transfer the cooking juices to a pan. In a small bowl, dissolve the cornstarch in a little cold water. Add the dissolved cornstarch to the cooking juices and thicken over low heat, stirring constantly.
Service
Cut the roast into slices and pour the resulting sauce over the slices. Serve hot.
Finished cooking? Great! 🎉
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Created by
Sara Gentile
5
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