Pork Roast with Chestnuts, Apple & Marsala Sauce


Pork Roast with Chestnuts, Apple, and Marsala Sauce

A wonderful, satisfying, rustic-but-elegant meal!  The Pork (stuffed with Pancetta or Bacon) cooks up moist and flavorful; the Marsala Sauce is delicate but complex — Really great flavor with chestnut/apple chunkiness!

I found this recipe at laCucinaItaliana Magazine.  I adapted by adding cider, and sauteed onion and apple in the Sauce.

Ingredients / Prep:


1/4 cup all-purpose Flour
1 cup Marsala Wine
1/4 cup Apple Cider
1-1/4 cup whole Milk
1 cup Beef Broth
1 jar Chestnuts (moist, but not packed in water) *


1 cup dried Chestnuts
1 (2-3 pound) boneless Pork Loin Roast
Fine Sea Salt
2 slices flat Pancetta — Cut crosswise into 1/4-inch-bits
4 Bay Leaves, preferably fresh
1/4 cup all-purpose Flour
Olive Oil / Unsalted Butter

Instructions / Assembly:

For Sauce — Whisk together Flour (1/4 cup), Marsala Wine, and Cider. Transfer to medium saucepan, continue whisking over medium heat — Bring to simmer; whisk till mixture thickens, about 5 minutes. Add Milk, Broth, (also, Salt and Pepper). Gently simmer, whisking occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 7 minutes. Add Chestnuts; cover and set aside.

For Pork Roast — Heat oven to 325 degrees, with rack in middle.

With a paring knife, make about 20 – 25 incisions all over Pork and fill with Pancetta bits. Season all over with 1/4  teaspoon salt. With string, tie Loin at 1-inch intervals, securing Bay Leaves between meat and string.  Sprinkle Flour (1/4 cup) onto baking sheet — Roll Pork in Flour to coat.

Heat Olive Oil (with snall amount Butter) in a 5 – 7-quart Dutch Oven over medium heat — Till hot but not smoking. Brown Pork on all sides, 10 to 15 minutes total. Remove pan from heat.

Pour reserved Marsala Sauce over browned Pork. Cover pan tightly with aluminum foil and lid. Roast, basting pork once halfway through, recovering with foil and lid, 1 to 1-1/2 hours.

Note (Optional) — While Roast is cooking, prepare 1 Onion and 1 – 2 tart Apples (peeled and chopped) — Saute.  Set aside (to be added to Sauce when Roast is done).

Remove pork from oven and let rest in pan 15 minutes.  For serving, add sauteed Onion and Apple to the Sauce.

* For dried Chestnuts (1 cup) — Rinse Chestnuts, then place in a medium bowl; add water to cover by 3 inches. Soak at room temperature, 8 hours or overnight. Drain before adding to dish.