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Autumn recipes: pork with chestnuts and apples

Roast loin with apples and chestnuts

Don't let the farmer know how good the roast loin with... apples is. And the chestnuts.

Autumn recipes featuring pork and other seasonal ingredients find ample space. You want the desire to get to the stove for the warmth that is created at home, you want the sensation of putting a hot dish on the table or the curiosity to invent recipes with pork and discover new cuts.

The motivations that drive you to cook the recipe can range across many areas, what matters is coloring the table with the colors of the foliage and enjoying a fun, fragrant, tasty and very tasty dish.

Here are the three key ingredients explained: chestnuts, pork and apples. If for chestnuts you can choose to go and collect them in person to find the excellence to put on the table - sorry, pan, for apples you can do the same. The only exception is pork which must respect the rule of taste, genuine and coming from traditional breeding, is better.

Ingredients for roast pork with chestnuts and apples

The recipe is presented as sweet and sour and, thanks to this particularity, it manages to satisfy the taste buds thanks to the union of the best Italian meat and small tricks that play a fundamental role.

Combining chestnuts, apples and apricots may seem like a risk, but if the union takes place through a cut of meat with little fat, success is very close. The second step is attention to the process which offers a super result!

  • 1 kg pork loin
  • 250 g chestnuts
  • 2 Fuji apples
  • 4 Dried apricots
  • 2 bay leaves, 1 sprig of rosemary, 1 clove of garlic
  • 1 Carrots
  • 1 rib Celery
  • 100 ml White wine
  • 1/2 Red onion
  • to taste EVO oil, fine salt and black pepper

Procedure for roast pork with chestnuts and apples

Each ingredient must be treated with care, so as to combine the flavor and create a perfect balance, after all this is the secret of recipes with pork in sweet and sour sauce.

Be careful with chestnuts . Wash the chestnuts carefully, make an X-shaped incision and boil in salted water for 20 minutes. Drain, leave to cool just enough and peel.

Be careful with the pork loin . Bring the pork to room temperature, massage it with an emulsion of EVO oil, fine salt and rosemary.

Place a large pan on the heat and brown the previously chopped onion, carrot and celery and the crushed garlic head. Add the bay leaf, the remaining rosemary and brown the meat, taking care to cook all sides over a high heat.

Deglaze the meat with the white wine and, when the alcohol has completely evaporated, add the apple cut into cubes, 2 or 3 ladles of water and leave on the heat at medium-low heat for another 15-20 minutes.

When cooking is almost finished, add a pinch of salt and a little black pepper, then the dried apricots cut into cubes with the chopped chestnuts.

Leave on the heat for the last 5 minutes and remove from the heat. Cut the pork loin and plate, with a ladle add the cooking sauce to the dish.

Good, maybe very good

When preparing autumn recipes there is, especially for northern Italy, a side dish that is always good. If your thoughts turn to roast potatoes, you need to backtrack and think about that yellow side dish, perhaps very yellow, delicious and if done properly, very good: polenta.

The ideal is to choose the yellow version which is quite dense, tasty just enough and perfumed to the bitter end. Pairing polenta with roast pork becomes the perfect completion for a single dish that goes well with many different versions.

The idea of ​​relegating polenta to the role of side dish becomes compelling and transforms into a superlative when you prefer to prepare a generous portion and use the leftovers again the following day. By cutting the slices of leftover polenta and heating them in the oven, they become a perfect base to welcome the roast cut into pieces that reigned supreme the day before.