Pork loin with chestnuts

Method

Introductory photographs from the original

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1. 1.1Step 1 of 11

   I wrap loin in bacon and tie.

   

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   I sauté garlic and thin onion slices in butter and oil in a large pot.

   

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   I brown meat all over for about ten minutes.

   

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   Once coloured, the original repeats all sides, then adds herbs and cooks another 5 minutes.

   

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   I add white wine and evaporate.

   

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   I add salt and pepper.

   

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   I add 2/3 glasses hot stock, cover and cook half an hour.

   

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   After 30 minutes, I add chestnuts, remove herbs and cook another half hour. The original gives 63/65°C internal temperature; add stock if needed.

   

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   Chestnuts should be very soft and sauce thick without thickener.

   

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    I cool meat out of sauce and slice.

    

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    I put in a dish and cover with sauce, keeping chestnut pieces. Thin with stock if thick or boil to reduce if thin.

    

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