Roast pork with mushrooms and chestnuts

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. 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!

ROAST PORK WITH MUSHROOMS AND CHESTNUT

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PORTIONS: 6 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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

PROCEEDINGS

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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 in a pan of extra virgin olive oil, heat and, high heat, Brown the pork by turning it so that it has the entire surface a golden color. Remove the pork loin from the heat and allow it to cool. Wrap the pork in the ham (I lie down on the countertop, vi adagio over the meat and wrap it around the arista). Have on the arista 1 bunch Sage leaves and tie the meat with string as you 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 is 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 carefully with the brush, cut off the stem end. 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 and cut into slices not too thin with a sharp knife. Arrange the slices on sauce and keep warm until ready to serve.

Serve the roast pork with mushrooms and chestnuts, basting the meat generously with sauce and garnish the dish with a little’ of Sage. Bon appétit!

THE PAIRING: 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.

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4 comments

Valeria October 17, 2015 at 18:35

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

Reply
Ada Parisi October 17, 2015 at 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

Reply
Valeria October 18, 2015 at 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!

Reply
Ada Parisi October 18, 2015 at 18:47

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

Reply

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