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Pork Loin Roast With Chestnuts


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  • 16 whole chestnuts
  • ROAST:
  • 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


Servings 8


Step 1

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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