Pork Loin Roast With Chestnuts
- 16 whole chestnuts
- 1 bone-in 8-rib pork loin - (abt 4 lbs) bones frenched
- 16 dried apricots
- 16 fresh sage leaves
- 2 garlic cloves cut in slivers
- 1 garlic clove minced
- Coarse salt to taste
- Freshly-ground black pepper to taste
- 1 tablespoon butter
- 1 cup fresh bread crumbs
- 1/4 cup water plus
- 1 teaspoon water divided
- 1/4 cup chicken broth
- 2 tablespoons ruby port
- 1 teaspoon cornstarch
For the Chestnuts: Heat the oven to 550 degrees. Score an "X" on the flat side of the shell of each chestnut. Place them on a baking sheet and roast until they pop open, 10 to 15 minutes. Remove the chestnuts from the oven and immediately cover with a towel that has been soaked in ice water and wrung out. When the nuts are cool enough to handle the shells should peel off easily.
For the Roast: Heat the oven to 375 degrees. Wrap each of the bone ends with foil. Make 2 deep slits between each of the bones on the loin. Top each apricot with a sage leaf and a sliver of garlic and fold in half. Tuck each folded apricot half into a slit in the roast. Season the meat with salt and pepper.
Heat the butter in a skillet until melted. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the bread crumbs. Add salt and pepper to taste.
Place the roast in a roasting pan and top with the crumbs, patting them in place. Roast until a meat thermometer inserted in the center of the meat registers 150 degrees, 60 to 75 minutes. Remove to a carving board and let stand while preparing the sauce.
Combine the one-fourth cup of water and the chicken broth and stir into the drippings in the roasting pan, stirring to loosen any brown bits. Pour into a small saucepan and stir in the port. Bring to a boil, reduce the heat and simmer 5 minutes. Strain, then pour the liquid back into the saucepan.
Blend the cornstarch and remaining 1 teaspoon of water until smooth; stir into the saucepan and simmer until the sauce is thickened and clear, 3 to 5 minutes. Season to taste with salt and pepper.
Remove the foil from the bones. Carve the roast, cutting between the bones. Serve 1 chop with bone per serving, spooning a little sauce over each. Serve 2 roasted chestnuts on each plate.
This recipe yields 8 servings.
Each serving: 448 calories; 131 mg. sodium; 133 mg. cholesterol; 22 grams fat; 17 grams saturated fat; 19 grams carbohydrates; 39 grams protein; 0.14 gram fiber.
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