Rolled pork with chestnuts, preparation
1) Open the loin to book and beat it to thin it slightly, add salt and pepper. Stew the finely chopped leek in a pan with 3 tablespoons of oil and 100 g of coarsely chopped chestnuts. Add the chopped sage leaves and half of the compote. Let it cool down.
2) Sprinkle the mix on the loin, roll it up, wrap it in bacon and tie it with kitchen string. Transfer it to a pan with 4 tablespoons of oil and cook it in oven preheated to 180 degrees for 15 minutes. Add the Calvados, the crushed garlic cloves e cook 20 minutes.
3) United to the meat the peeled pumpkin cut into wedges, the remaining chestnuts and salted. Brush the meat with the apple compote remained diluted with a tablespoon of water and cook for another 25 minutes. Let it rest for 10 minutes, remove the string and serve sliced with its side dish and cooking juices.
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