The PORK LOIN WITH APPLES AND SYRUP-PRESERVED CHESTNUTS is an elegant main course full of autumn fragrances. The perfect recipe to impress at the table with simplicity and refinement. The pork, tender and juicy, is highlighted by the sweetness of the apples and the silky texture of the syrup-preserved chestnuts, which become a tasty and original accompaniment.
Honey ties everything together with a touch of aromatic sweetness, creating a balance of flavors where delicacy meets rich tradition. Ideal for a Sunday lunch or a special occasion, this dish will win over your guests at the first bite, bringing the warmth and colors of autumn to the table.
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- Difficulty: Easy
- Cost: Low cost
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs pork loin roast
- 2 apples
- Half onion
- 1 sprig rosemary
- 2 leaves sage
- Half glass white wine
- 2.08 cups vegetable broth (or water)
- 7 oz chestnuts (syrup-preserved)
- 1 tbsp wildflower honey
- as needed extra virgin olive oil
- as needed salt
- as needed black pepper
Tools
- 1 Large pot
- 1 Pan
Steps
The preparation of the PORK LOIN WITH APPLES AND CHESTNUTS is very easy and within everyone’s reach.
Tie the pork loin with kitchen twine or enclose it in a net to keep its shape.
In a large saucepan add a drizzle of oil, the sliced onion, the rosemary and the sage. Cook for 1 minute and add the pork loin. Brown it on all sides until golden.Deglaze with the white wine and let the alcohol evaporate.
Add water or broth, cover and simmer over low heat for about 30 minutes, occasionally basting with more hot broth or water to prevent it from drying out.
Cut the apples into not-too-thin wedges and place them in a large pan with a drizzle of oil, the honey, salt and pepper. Cook for 10 minutes over medium heat and add the syrup-preserved chestnuts. If you can’t find syrup-preserved ones, you can use boiled chestnuts.
Continue cooking for another 10 minutes.
Halfway through the meat’s cooking, add the apples and finish cooking until the meat is tender.Once cooked, let the pork loin rest for 10 minutes covered with aluminum foil so the juices redistribute.
Slice and serve your pork loin with apples and chestnuts, drizzling with the cooking juices. Serve with roasted potatoes or a fresh salad.
