Pork Roast with Chestnuts

Main Dishes | European cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Pork roast with chestnuts

Ingredients

Spinach - 7.1 oz
Pork tenderloin - 2 lbs
Onion - 2 heads
Nut crumb - 1.4 oz
Ricotta cheese - 4.9 oz
Butter - 1.1 oz
Peeled chestnuts - 12.3 oz
Bay leaf - 2 pieces
Cream - 4 spoons
Salt - to taste
Apple Wine - 3 fl oz

Step by Step guide

Step 1

Make a cross-shaped cut on the blunt side of each chestnut and drop them into boiling water for ten minutes. Remove and peel off the skin.

Step 2

Slice the tenderloin in a spiral fashion to create an even layer that is 2 cm thick. Gently pound it with a mallet and lay it out on baking paper.

Step 3

Add the spinach to boiling water for half a minute, then remove it with a slotted spoon and squeeze out or allow any excess water to drain. Place it in a blender along with the ricotta, bread crumbs, a pinch of salt, and 100 grams of broken chestnuts. Blend everything together until you achieve a more or less smooth mixture.

Step 4

Spread the resulting filling over the meat layer, flatten it out, roll it into a log, and tie it with kitchen twine.

Step 5

Peel the onion, slice it into half-rings, and sauté it in oil at the bottom of a pot, adding a bay leaf. Then remove the onion and in the same pot, brown the meat until lightly crusted. Return the onion to the pot and pour in the wine. Once it evaporates, season with salt and add a couple of ladles of boiling water or broth. Cover with a lid and cook on low heat for 40 minutes. Then add the remaining chestnuts and cream, and simmer at a temperature close to boiling for another 10 minutes.