Pork loin with chestnuts: A classic recipe and easy to make

Castans, chestnuts and more chestnuts. For these days it's something else to talk about. If you don't want to just bake, how about joining a plate? This is the proposal of Paulo Oliveira, responsible for the Fire Therapy project. It showed how to make a pork loin with chestnuts.

It all starts with a marinade and then a few more easy to find ingredients to make this dish in less than anything. The oven will be your great ally.

Pork loin with Paulo Oliveira nuts 

Ingredients:
– 1,2 kg of pork loin
– 300 g chestnuts (cooked or frozen)
– 6 cloves of chopped garlic
– 2 tablespoons of pepper dough
– 1 tablespoon of mustard
– 100 ml white wine
– 80 ml of olive oil
– 1 bay leaf
– Salt and pepper q.b.
– 2 tablespoons of lard (for potatoes)
– 4 medium potatoes cut into pieces
– 2 large laminated onion
– 2 sliced carrot
– 3 thyme stems

Method of preparation:
1- Cut the back piece and put it on a platter. In a container, mix the pepper dough, mustard, olive oil, wine, pepper, garlic, onion and mix well,
2- Water the loin with this mixture. In another dish, put cut onions, carrot, thyme, potatoes and lard. Season with salt and pepper.
3- After some time the loin marinates, seal in a frying pan with some olive oil on both sides. Put the loin on the tray with the onion and the potatoes. In the pan, add the rest marinated, with some wine and let it boil. Put it over the loin and put it in the oven. After a while, add the chestnuts and take them back to the oven. Make sure the loin is cooked. Let it cool down and you're ready to eat.

Read Also: Healthy autumn soups: 3 recipes from Portuguese nutritionists

 And another recipe with chestnuts

Chestnut soup – Sweet Ping Recipe

Ingredients:
1 onion
1 leek
4 tablespoons olive oil
1 blonde leaf
600 g chestnuts (may be frozen)
2 chicken broths
1.5 L hot water
Sal q.b.
Minced parsley q.b.

Method of preparation:
1. Peel the onion and cut it into half-moons.
2. Clean the leeks, cut them into pieces, wash them and let them run.
3. Lay the onion for a pot, add the olive oil, take it to the fire and let it cook until the onion becomes soft.
4. Add the leek and the blond and let cook for 5 minutes. 
5. Add the frozen chestnuts, chicken broths and water, stir and let cook for 20 minutes in mild heat.
6. Then reduce everything to puree, take it back to the heat, let it boil, rectify the salt and serve hot sprinkled with a bit of chopped parsley and decorated to taste.

Note: adds your favorite toppings to the soup. Could be seeds or croutons.