Pork loin roast with chestnuts

Time 1 hour 45 minutes
Yields Serves 8
Pork loin roast with chestnuts



Heat the oven to 375 degrees. Wrap each of the bone ends with foil.


Make 2 deep slits between each of the bones on the loin. Top each apricot with a sage leaf and a sliver of garlic and fold in half. Tuck each folded apricot half into a slit in the roast. Season the meat with salt and pepper.


Heat the butter in a skillet until melted. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the bread crumbs. Add salt and pepper to taste. Place the roast in a roasting pan and top with the crumbs, patting them in place.


Roast until a meat thermometer inserted in the center of the meat registers 150 degrees, 60 to 75 minutes. Remove to a carving board and let stand while preparing the sauce.


Combine the one-fourth cup of water and the chicken broth and stir into the drippings in the roasting pan, stirring to loosen any brown bits. Pour into a small saucepan and stir in the port. Bring to a boil, reduce the heat and simmer 5 minutes. Strain, then pour the liquid back into the saucepan. Blend the cornstarch and remaining 1 teaspoon of water until smooth; stir into the saucepan and simmer until the sauce is thickened and clear, 3 to 5 minutes. Season to taste with salt and pepper.


Remove the foil from the bones. Carve the roast, cutting between the bones. Serve 1 chop with bone per serving, spooning a little sauce over each. Serve 2 roasted chestnuts on each plate.



Heat the oven to 550 degrees.


Score an “X” on the flat side of the shell of each chestnut. Place them on a baking sheet and roast until they pop open, 10 to 15 minutes. Remove the chestnuts from the oven and immediately cover with a towel that has been soaked in ice water and wrung out. When the nuts are cool enough to handle the shells should peel off easily.

The chestnut recipe is from “Roger Verge’s Vegetables in the French Style” (Artisan, 1994).

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