Pork roast with chestnuts
4 servings
80 minutes
Pork roast with chestnuts is an exquisite dish of European cuisine, where juicy pork meat harmoniously combines with the nutty sweetness of chestnuts. This dish has roots in the traditions of French and Italian gastronomy, where chestnuts were used to add depth to meat dishes. The filling of spinach, ricotta, and bread crumbs makes the texture more tender, while white wine adds aromatic complexity. It is cooked slowly, allowing the meat to absorb all flavor nuances. Served as a festive or autumn dish, it pairs excellently with a glass of dry wine. Each bite reveals a rich palette of flavors—from the tenderness of pork to the delicate sweetness of chestnuts and cream. It is a gastronomic delight for connoisseurs of traditional cuisine with a refined character.
1
Make a cross-shaped cut on the blunt side of each chestnut and soak in boiling water for ten minutes. Remove and peel off the skin.
- Chestnuts: 350 g
2
Cut the fillet in a spiral to create a flat piece 2 cm high. Slightly pound with a hammer and lay it on baking paper.
- Pork tenderloin: 1 kg
3
Blanch the spinach in boiling water for 30 seconds, then remove with a slotted spoon and squeeze out or let excess water drain. Place it in a blender with ricotta, bread crumbs, a pinch of salt, and 100 grams of broken chestnuts, and blend into a more or less homogeneous mass.
- Spinach: 200 g
- Ricotta cheese: 140 g
- White bread crumb: 40 g
- Salt: to taste
- Chestnuts: 350 g
4
Spread the prepared filling on the meat layer, flatten it, roll it into a log, and tie it with culinary thread.
- Pork tenderloin: 1 kg
5
Clean the onion, slice it into half rings, and sauté it in oil at the bottom of a pot, adding bay leaves. Then remove the onion and in the same pot, brown the meat until lightly crusted. Return the onion, pour in the wine. When it evaporates, add salt and a couple of ladles of boiling water or broth. Cover 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.
- Onion: 2 heads
- Butter: 30 g
- Bay leaf: 2 pieces
- Pork tenderloin: 1 kg
- Onion: 2 heads
- White wine: 100 ml
- Salt: to taste
- Chestnuts: 350 g
- Cream: 4 tablespoons