Pork loin with mushrooms and chestnuts, a pig roast (my favorite kind of meat as you may have guessed) easy to prepare and that you will make a great impression. Today I leave you the recipe Roast pork wrapped in Parma ham and served with a mushroom and chestnut: soft, succulent, scented, with crispy ham and a wonderful scent of the forest. The pork is lean and extremely versatile and is one of my favorite meat main courses fall and winter. We therefore suggest you take a look at all my RECIPES WITH PORK to find other nifty ideas. This roast is the classic comfort food from Sunday lunch with family, Perhaps in front of the fireplace, with a nice glass of red wine. If only I had the fireplace!
The only effort, If I may say so, you tie the roast after it is browned and wrapped in prosciutto, but it's worth it. Believe me. You just have to pay attention to cooking pork dell'arista, which must remain soft and juicy, But I'll explain all in the recipe. Also try the easy and always good Artist Of Milk Pork , that on my YouTube channel you can also find in VIDEO RECIPE or the loin with white wine, apples and potatoes. Obviously, I suggest you take a look, since we are in the right season, all my RECIPES WITH PUMPKIN and my RECIPES WITH MUSHROOMS. Have a good day!
1 kilogram of pork loin
200 grams of Parma ham sliced thinly
4 cloves of garlic
extra virgin olive oil, to taste
flour, to taste
salt and pepper, to taste
500 grams of mushrooms
500 grams of chanterelle mushrooms
250 grams of boiled or roasted chestnuts, without skin
250 ml of white wine
30 grams of butter
Fresh Sage, to taste
Fresh Rosemary, to taste
Per preparare l'arrosto di maiale con funghi e castagne, massaging the pork loin with salt and pepper on each side, then pass it into the flour so that it is evenly coated. Mettere in un tegame dell'olio extravergine, heat and, high heat, rosolarvi l'arista girandola in modo che assuma sull'intera superficie un colore dorato. Togliere l'arista di maiale dal fuoco e lasciarla raffreddare. Wrap the pork in the ham (I lie down on the countertop, vi adagio sopra l'arista e lo avvolgo intorno alla carne). Disporre sull'arista un mazzetto di foglie di salvia e legare la carne con lo spago come vedete nella fotografia, so the prosciutto remains firmly.
Put in skillet 3 cloves of garlic, rosolare e unire l'arista. When the Pan has again taken heat, Add the white wine and let it evaporate, then add a glass of hot water or vegetable stock and cover. As for the cooking times, I would suggest to buy a thermometer for roast: When, by placing the thermometer in the center of the meat, You'll get 60 degrees, l'arista sarà pronta. If you don't have a thermometer, calculated for a kilo of pork loin cooking 40 minutes, so that the meat remains soft and juicy.
While the pork is cooking, prepare the mushrooms. Pulirli con estrema cura con l'apposita spazzola, togliere l'estremità del gambo. Cut the mushrooms and chanterelles, sliced not too thin. Finely chop the Sage and Rosemary. Brown in pan with a clove of garlic in hot oil, then add the mushrooms and chestnuts and jumping to 2-3 minutes over a very high. Season with salt, pepper and set aside.
When the meat is cooked, remove from pan. Delete from the cloves of garlic sauce and any stems or leaves of herbs (You can also filter it), and then reduce if necessary high heat. Once polished and quite thick, combine the chestnuts and mushrooms and keep warm. Togliere lo spago dall'arista di maiale e tagliarla a fette non troppo sottili con un coltello ben affilato. Arrange the slices on sauce and keep warm until ready to serve.
Servire l'arrosto di maiale con i funghi e le castagne, irrorando la carne generosamente di sugo e guarnendo il piatto con un po' di salvia. Bon appétit!
MATCHING: Suggest you pull over to this recipe a sparkling wine, classic method. A Franciacorta Docg, produced by wineries Vampire Wines. We choose the Nefertiti Dizeta (dosage zero), extra brut, complex scents of flowers, citrus fruits but also hints of nuts, Thanks to a fermentation that takes place in barriques and which gives great complexity. The taste is fruity, elegant in its perlage and with a slightly bitter taste.