Home » Roast pork with mushrooms and chestnuts

Roast pork with mushrooms and chestnuts

by Ada Parisi
5 min read
Arrosto di maiale con funghi e castagne

Roast pork with mushrooms and chestnuts, to prepare it I used pork loin (my favorite kind of meat as you may have guessed): is easy to prepare and that will make you look great. Today I leave you the recipe for roast pork wrapped in raw ham and accompanied by mushrooms and chestnuts: 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.

Indeed, since we are in the perfect season for chestnuts, take a look at my article on CHESTNUTS AND CHESTNUTS: DIFFERENCES, PROPERTY’ AND RECIPES, with many useful tips to use them in the kitchen, from appetizers to desserts.

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!

Arrosto di maiale con funghi e castagne


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


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

kitchen string



pork loin with mushrooms and chestnuts

To prepare the roast pork with mushrooms and chestnuts, massaging the pork loin with salt and pepper on each side, then pass it into the flour so that it is evenly coated. Put extra virgin olive oil in a saucepan, heat and, high heat, brown the arista by turning it so that it takes on a golden color on the entire surface.

Remove the pork arista from the heat and let it cool. Wrap the pork in the ham (I lie down on the countertop, I'll adage you over the arista and wrap it around the meat). Place a bunch of sage leaves on the arista and tie the meat with the twine as you can see in the photograph, so the prosciutto remains firmly.

Put in skillet 3 cloves of garlic, brown and join the 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, the arista will be ready. 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. Clean them with extreme care with the appropriate brush, remove the end of the stem. 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. Remove the twine from the pork arista and cut it into not too thin slices with a well-sharpened knife. Arrange the slices on sauce and keep warm until ready to serve.

Serve the roast pork with the mushrooms and chestnuts, spraying the meat generously with sauce and spoiling the dish with a little sage. 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.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


Valeria October 17, 2015 - 18:35

Hi Ada,Let me try to make this wonder…We'll be in 12,do you think I should triple the doses?

Ada Parisi October 17, 2015 - 19:52

Hi Valeria! You do it as a main dish? You would say at least 2,5 pounds of pork, the best thing maybe are two from 1,3 pounds the one about, so you can easily turn into pan and wire. You'll use two pans or you have one huge? For whatever you are always here. A big hug. ADA

Valeria October 18, 2015 - 14:38

Let's say you have a buffet for my daughter's birthday,There will be appetizers Earth,quiches and pizzas…I will use a large pan…Thanks Ada are not a great Cook like you,but we tried and I'll let you know!

Ada Parisi October 18, 2015 - 18:47

Valeria, I'm sure you cook very well! Let me know and I'm always here if you need me! ADA


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.