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Pork Loin with potatoes and chestnuts

Roasted Pork Loin with Chestnuts

Celebrate São Martinho with this traditional Portuguese Roasted Pork Loin with Chestnuts, baby potatoes, sweet potatoes, and leeks, seasoned with sage, thyme, and a touch of anise for a cozy, festive flavour!
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Portuguese
Ingredients Equipment Method

Ingredients
  

  • 1 Pork loin with fat 3lbs
  • 200 ml white wine
  • 6 cloves of garlic
  • 1 tsp Herb de Provence
  • 1 tsp Ground Anise Seed
  • 1 Leek
  • 1 sweet potato
  • 1 bag Baby potatoes
  • 500 g raw chestnuts peeled
  • 75 g butter
  • 600 ml chicken stock 200ml for the marinade, 200ml to pour over before going in the oven, and 200ml for the gravy
  • 2-3 tbsp of olive oil
  • 2 tbsp corn starch for the gravy
  • fresh sage
  • fresh thyme
  • Salt to taste
  • pepper to taste

Equipment

  • 1 Braiser

Method
 

  1. Marinate the Pork: Rub the pork loin with garlic, herb de provence and ground anise seed. Season with salt and pepper. Pour over white wine and 200ml of chicken stock. Top with Sage and Thyme . Let marinade over night or for at least 2hours to soak in the flavours.
  2. Prepare the Vegetables: Wash baby potatoes. Wash and slice Leeks into thin slices. Peel and sweet potato into quarters. Peel Chestnuts
  3. Preheat your oven to 350°F (180°C). Heat Braiser with 2 tbsp of Olive oil. Place the pork loin in braiser and sear on all sides. Add in leeks and sautee for a few minutes. Arrange the baby potatoes, sweet potato, and chestnuts around the pork, allowing them to soak up the flavorful juices as they cook. Add in 200ml of chicken stock and the marrinade, cover and put in oven. Bake for 1hr. After 1hr remove from oven and place butter on top of the Pork loin, return to over uncovered and bake for another 30mins
  4. Cook Until Tender: Roast for about 1.5 hours, or until the pork reaches an internal temperature of 145°F (63°C).
  5. Rest and Serve: Remove Pork and Vegetables to a tray. Return the Braiser to the stove, in a small bowl add 200ml of chicken stock and 2 tbsp of corn strach and stir, add to braiser and reduce the sauce, scrapping the bottom of the pan. Let the pork rest for 10 minutes before slicing. Serve it alongside the roasted chestnuts, vegetables and the gravy for a beautiful, comforting meal.