Flavor and sweetness: the pork loin with chestnuts is the dish par excellence for autumn Sundays in the family. Here's how to prepare it
The arista with the chestnuts it is the ideal dish to bring autumn to the table. A second that has as its protagonist one of the typical fruits of autumn season, chestnuts, whose sweet flavor marries perfectly with that of pork meat.
To make the roast seasoning even more important, you can also add some mushrooms, perfect to combine with both chestnuts and arista and which give the recipe even more flavor (and more autumn!).
Arista with chestnuts: the recipe
To prepare the recipe forpork loin with chestnuts you will need:
Ingredients
800 g of pork loin, 1 kg of chestnuts, 300 g of mushrooms (better if porcini), 1 onion, 30 g of flour, rosemary, sage, thyme, 1/2 glass of white wine, extra virgin olive oil.
Method
The first thing to do to prepare this second dish is to chop together the onion, the sage and thyme and sauté them in a saucepan. When the smells are golden brown it is time to add the pork loin and the rosemary, browning it on both sides. At this point it is necessary deglaze the meat with the white wine, close the pot with the lid and leave to cook a slow fire for about an hour.
In another pot, then put a boil chestnuts in the water and, as soon as they are soft enough, peel and chop them with a kitchen blender. Then add them, along with the mushrooms, in the pan of the meat when it is half cooked.
When the meat is cooked, remove it from the pot and cut it into more or less thick slices in a fairly large plate. With a spoon take the cooking bottom with the crumbled chestnuts and the mushrooms left in the pot where you cooked the meat and pour it over the pork loin, keeping some for enrich the portions in the dishes.
This recipe has already been read 206 times!