Sweet and sour pork loin with chestnut cream
1 kg of tied pork loin
½ glass of dry white wine
1 sprig of rosemary
1 teaspoon of honey
1 bay leaf
extra virgin olive oil
Place a sprig of rosemary under the weave of string that surrounds the loin.
Emulsify vigorously with a whisk the juice of a filtered orange, 4 tablespoons of oil, honey, sage, salt and pepper.
Put the meat marinated in this sweet and sour liquid.
Cover with a film and leave in the fridge for at least five hours.
Put the chestnuts in a pot, cover with plenty of cold water, add 1 teaspoon of coarse salt and a bay leaf. Bring to a boil and continue cooking for about 40 minutes.
Peel them by taking them one by one from their cooking water (the heat makes the operation easier).
Turn on the oven.
Arrange in a pan a little olive oil and the onion cut into rounds, place the drained loin and cook at a high temperature (220 °) for about 30 minutes.
In this phase, turn the roast often with a pincer so as to brown all sides of the meat to seal the juices that in this way will remain inside preventing the meat to dry and dry.
When a nice crust has formed, add the wine and, after 10 minutes, lower the heat to 180 degrees. Add 2 ladles of vegetable stock and continue cooking for about an hour, taking care to wet the loin from time to time with the bottom sauce.
aristolce in sweet and sour sauce with chestnut purée - photo by Walter Romano
Once cooked remove it from the pan and wrap it in a sheet of aluminum foil for about 15 minutes. This phase of rest allows the juices, which during the cooking have concentrated in the center, to be distributed even in the most external sections.
Meanwhile, place the pan on the stove and add the crumbled chestnuts and a ladle of broth to the cooking base.
Free the meat from the string, cut it and thin slices and serve with the hot sauce.
In combination we offer you a nice one