Traditional Italian Roast Pork with Chestnuts is a tender and flavorful winter recipe that you definitely need to try. This classic Italian dish is perfect for special occasions, Sunday lunches, and even holiday feasts, especially around Christmas.
This recipe combines the cozy flavors of autumn with the rich taste of pork and the unique sweetness of chestnuts. Despite looking impressive on the table, it's surprisingly simple to prepare, so don't worry if you're not an expert in the kitchen!
Chestnuts, which are often thought of as a fall ingredient for sweet treats like Castagnaccio or Tuscan Chestnut Pancakes, also shine in savory dishes like this one. They add a delicious sweetness that pairs beautifully with pork, creating a perfect balance of flavors—sweet, savory, and slightly tangy.
If you can’t find fresh chestnuts, don’t worry! Pre-cooked and packaged chestnuts work just as well and can actually make the recipe even quicker to prepare. In fact, I used pre-cooked chestnuts to simplify the process and save time.
The combination of pork loin and chestnuts creates a wonderful harmony of textures and tastes. The pork is juicy, while the chestnuts add a soft, almost creamy texture that melts in your mouth.
This roast pork with chestnuts is a dish full of flavor, warmth, and tradition that’s sure to impress your family and guests!
Ingredients
- Prep Time: 20 Min
- Resting Time: 1 Hours
- Cook Time: 50 Min
- Servings: 6
- 800 g (1 ¾ pounds) of pork loin
- 350 g (¾ pound) of Chestnuts (roasted and peeled)
- 2 cloves of garlic
- 1 onion, medium size
- 2 leaves bay leaves
- 2 sprigs of rosemary
- 200 ml (~1 cup) of Marsala wine
- 4 tablespoons of extra virgin olive oil
- salt to taste
Kitchen Tools and Equipment
- Large bowl with lid in which to leave the meat to marinate.
- Immersion Blender : This tool is essential for preparing the chestnut cream to be added to the meat stock.
- Sharp carving knife or electric knife: This tool is needed to cut the arista into even, neat slices. A sharp knife ensures clean cuts without tearing the meat, while an electric knife can make the process faster and more precise.
- A thick-bottomed saucepan: This type of pan allows for slow, long cooking and allows the heat to spread evenly inside.
Instructions
Step 1) - Start by preparing the pork loin. Drizzle a little extra virgin olive oil over the pork and gently massage it in to coat the meat. Place the pork in a large bowl. Add some fresh rosemary sprigs, the garlic cloves (make sure they are peeled), and a bay leaf. Now, pour in some Marsala wine to add flavor. Cover the bowl with a lid or plastic wrap and let the pork marinate for about an hour. This will help the flavors soak into the meat.
Step 2) - While the pork is marinating, boil the chestnuts and peel them.
For convenience, I recommend using pre-cooked and peeled chestnuts, but if you prefer to cook them yourself, be sure to carefully follow the paragraph below with instructions and tips.
Chop the onion into small pieces. Heat three tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the chopped onion and sauté it until it becomes soft and golden. Stir occasionally to prevent burning.
Once the pork has marinated for an hour, remove it from the marinade. Pat it dry if necessary, then place it in the pan with the onions.
Step 3) - Brown the pork on all sides to lock in its juices. This will help make the meat tender and juicy when cooked.
Once the pork is browned on all sides, pour the leftover marinade into the pan, including the garlic, rosemary, and bay leaf. Allow the alcohol in the Marsala to evaporate by cooking for a few minutes. Lower the heat, sprinkle salt all over the pork, and cover the pan with a lid. Let the pork cook on low heat for about 50 minutes.
Step 4) - While the pork is cooking, turn it over a couple of times to make sure it cooks evenly on all sides. From time to time, spoon some of the cooking juices over the part of the pork that’s not submerged. If the liquid reduces too much, add a ladleful of hot water or broth to keep things moist.
After about 40 minutes of cooking, it is time to add the chestnuts to the pot. Add only half of them the others keep them aside whole .
These chestnuts will cook along with the pork, giving their rich flavor to the sauce.
Step 5) - Once the pork is fully cooked (about 50 minutes total), turn off the heat. Remove the pork from the pan and place it on a cutting board. Let it rest for a few minutes to allow the juices to redistribute inside the meat, making it even more tender when sliced.
Step 6) - While the pork is resting, remove the rosemary, the bay leaves and some whole chestnuts from the pan. Using an immersion blender, blend the chestnuts, onions, and garlic from the pot until smooth and creamy. This will form a rich sauce.
Step 7) - Now it’s time to slice the pork. Use a sharp knife to cut the meat into slices and arrange them on a serving dish.
Pour the chestnut sauce over the sliced pork, making sure each piece is coated with this flavorful mixture. Arrange the remaining whole chestnuts around the meat for a beautiful presentation. Serve the dish hot, with plenty of sauce and chestnuts on the side.
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Storage
Traditional Italian Roast Pork with Chestnuts will keep in the refrigerator for two days in an airtight container or covered with plastic wrap.
To reheat it, you can heat the sauce diluted with water and then put the roast slices in when the sauce is already hot.
Tips
How to Cook and Peel Chestnuts (While Keeping Them Whole)
To cook and peel chestnuts while keeping them whole, start by choosing fresh chestnuts that are firm, shiny, and without any cracks or holes.
With a sharp knife, make a shallow "X" on the flat side of each chestnut. This will help prevent them from bursting while cooking and make peeling easier later.
Place the chestnuts in a large pot of water, making sure they are fully covered. Bring the water to a boil and let them cook for about 40-50 minutes. Stir occasionally, and check if they are tender by piercing them with a fork.
Once cooked, drain the chestnuts and let them cool just enough to handle. It’s best to peel them while they are still warm because the shells and inner skin will come off more easily.
Start peeling from the "X" you cut earlier. Carefully remove both the hard outer shell and the thin brown skin underneath. Be gentle to avoid breaking the chestnuts.
If the inner skin is tough to remove, wrap the chestnuts in a clean kitchen towel for a few minutes. This can help loosen the skin.
To make peeling easier, keep any unpeeled chestnuts covered with a cloth or place them in a warm oven. Cold chestnuts can be harder to peel, so working while they are warm will give you the best results.
Variations
Pomegranate Twist for an Elegant Touch
For a beautiful and festive presentation, sprinkle a handful of fresh pomegranate seeds over the dish before serving. The vibrant red color adds a striking contrast to the roast, and the slight tartness of the pomegranate perfectly complements the sweetness of the chestnuts and the richness of the pork. This addition also carries a symbolic meaning, as pomegranate is a symbol of good fortune.
Marsala Substitutes for a Different Flavor Profile
If you don’t have Marsala on hand, or simply want to try a different flavor, you can substitute it with white wine, sherry, or even apple cider. Each of these options brings its own unique touch to the dish, enhancing the pork and chestnuts with subtle notes of fruitiness or acidity, depending on your choice.
Sage and Other Herbs for a Fragrant Roast
For a more aromatic version of this dish, swap out the rosemary with fresh sage leaves or thyme. Sage gives the pork a deep, earthy flavor, which pairs wonderfully with chestnuts. Thyme, on the other hand, adds a subtle, slightly lemony fragrance. Either herb will transform the dish and bring new layers of taste to your roast pork with chestnuts.
Oven-Baked Pork Loin for a Crispy Finish
Instead of cooking on the stovetop, you can bake the pork in the oven for a slightly different texture and flavor. Preheat the oven to 200°C (about 400°F), cover the pork with foil, and roast it for an hour. This method ensures the meat stays moist and tender while developing a nice, crisp exterior. The chestnuts will absorb the juices beautifully as they cook alongside the meat.
Recipe Card
Traditional Italian Roast Pork with Chestnuts
Ingredients
- 800 g meat - 1 ¾ pounds of pork loin
- 350 g chestnuts - ¾ pound, roasted and peeled
- 2 cloves garlic
- 1 onion - medium size
- 2 leaves bay leaves
- 2 sprigs rosemary
- 200 ml Marsala wine - ~1 cup
- 4 tablespoons olive oil - extra virgin
- salt - to taste
Instructions
- Start by preparing the pork loin. Drizzle a little extra virgin olive oil over the pork and gently massage it in to coat the meat. Place the pork in a large bowl. Add some fresh rosemary sprigs, the garlic cloves (make sure they are peeled), and a bay leaf. Now, pour in some Marsala wine to add flavor. Cover the bowl with a lid or plastic wrap and let the pork marinate for about an hour. This will help the flavors soak into the meat.
- While the pork is marinating, chop the onion into small pieces. Heat three tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the chopped onion and sauté it until it becomes soft and golden. Stir occasionally to prevent burning.
- Once the pork has marinated for an hour, remove it from the marinade. Pat it dry if necessary, then place it in the pan with the onions.
- Brown the pork on all sides to lock in its juices. This will help make the meat tender and juicy when cooked.
- Once the pork is browned on all sides, pour the leftover marinade into the pan, including the garlic, rosemary, and bay leaf. Allow the alcohol in the Marsala to evaporate by cooking for a few minutes. Lower the heat, sprinkle salt all over the pork, and cover the pan with a lid. Let the pork cook on low heat for about 50 minutes.
- While the pork is cooking, turn it over a couple of times to make sure it cooks evenly on all sides. From time to time, spoon some of the cooking juices over the part of the pork that’s not submerged. If the liquid reduces too much, add a ladleful of hot water or broth to keep things moist.
- After about 40 minutes of cooking, it’s time to add about the chestnuts to the pot. These chestnuts will cook with the pork, giving their rich flavor to the sauce. For convenience, I recommend using pre-cooked and peeled chestnuts, but if you prefer to cook them yourself, make sure to follow the instructions carefully to keep them whole.
- SOnce the pork is fully cooked (about 50 minutes total), turn off the heat. Remove the pork from the pan and place it on a cutting board. Let it rest for a few minutes to allow the juices to redistribute inside the meat, making it even more tender when sliced.
- While the pork is resting, remove the rosemary, the bay leaves and some whole chestnuts from the pan. Using an immersion blender, blend the chestnuts, onions, and garlic from the pot until smooth and creamy. This will form a rich sauce.
- Now it’s time to slice the pork. Use a sharp knife to cut the meat into slices and arrange them on a serving dish.
- Pour the chestnut sauce over the sliced pork, making sure each piece is coated with this flavorful mixture. Arrange the remaining whole chestnuts around the meat for a beautiful presentation. Serve the dish hot, with plenty of sauce and chestnuts on the side.
Anna says
I am preparing this dish for dinner. Thank you!
SoulAwakening says
What a wonderful recipe! I prepared it myself and the result was great. From today it becomes one of my 10 favorite dishes! I want to thank the author!