The roast with pears and chestnuts is a delicious autumnal second course: scented with Marsala, with diced pears and soft steamed chestnuts, it is a perfect recipe for Sunday lunch or festive tables. Don’t be intimidated by the richness of the ingredients as preparing the roast with pears and chestnuts is very simple. An hour of cooking, and you’ll serve a dish that will amaze your guests.
Do not miss
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 9 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 lbs lbs boneless pork loin
- 3.5 oz oz speck strips
- 2 William pears
- 0.85 cups cups dry Marsala wine
- 5.3 oz oz shelled steamed chestnuts
- 2 tbsps extra virgin olive oil
- 1 tbsp butter
- 3 berries juniper
- 1 leaf bay leaf
- 2 leaves sage
- 1 sprig rosemary
- to taste salt
- to taste pepper
Tools
- 1 Cutting Board
- 1 Knife kitchen
- 1 Casserole low-sided
Steps
Massage the pork loin with salt and pepper and tie it with kitchen string. In a low-sided casserole, heat the oil and melt the butter, then add the pork loin and brown it well on all sides, bringing it to a golden color without piercing the meat. Add the speck strips, deglaze with Marsala and let it evaporate. Add the juniper berries, bay leaf, sage, and rosemary. Lower the heat and cook covered for thirty minutes, occasionally basting the meat with the cooking juices. Peel the pears, remove the core, and dice them. Add them to the meat along with the chestnuts and continue cooking for another thirty minutes. At the end of cooking, let the meat cool before slicing. After slicing, adjust salt and heat it in its cooking juices before serving it with pears and chestnuts.
