Page 11 - Simply Veg 1 2024

Roasted Pork Loin with Chestnut & Raisins sauce
Ingredients:
1 to 1.4 kilograms boneless pork loin
450 grams cooked and peeled chestnuts (canned or vacuum-sealed are convenient)
125 grams raisins
2 onion, chopped
3 cloves garlic, minced
2 tablespoons of olive oil
2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
Salt and black pepper, to taste
400 to 500ml chicken or vegetable broth
150ml cream
Instructions:
Preheat your oven to 160°C (375°F).
If the pork loin has a thin membrane or silver skin, remove it
by sliding a sharp knife under it and cutting it away. This helps the seasonings penetrate the meat better.
Season the pork loin generously with salt, black pepper, and half of the chopped rosemary. You can also tie the pork loin with kitchen twine to help it maintain its shape during roasting.
In a large roasting pan, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned pork loin and sear it on all sides until it’s nicely browned, which takes about 5-7 minutes in total.
While the pork is searing, in a bowl, combine the chestnuts, raisins, minced garlic, and the remaining rosemary. Toss them together with a bit of olive oil, salt, and black pepper to season.
Remove the seared pork loin from the pan and set it aside. In the same skillet, add the chopped onion and cook until tender.
Add the chestnut and raisin mixture. Sauté for a few minutes until they start to become tender.
Pour in half of the chicken or vegetable broth and deglaze the skillet by scraping up any browned bits from the bottom. These bits are full of flavor and will enhance the dish.
Place the seared pork loin on top of the chestnut mixture in the pan with the remaining broth.
Transfer the pan to the preheated oven, and cover with lid or kitchen foil. Roast the pork loin, which should take around 20-25 minutes per 0.5 kilogram.
Once the pork is cooked, remove it from the oven and let it rest for about 10 minutes. This allows the juices to redistribute and the meat to become more tender.
Set the pork loin and half of the chestnuts aside and transfer all the remaining mixture into a saucepan. Blend the mixture into a smooth paste and add the cream. Gently simmer the sauce on low heat, ensuring it stayed just below the boiling point. Correct Slice the roasted pork loin into servings and serve it with the chestnut and raisin sauce.
Accompany the dish with the braised red cabbage, apple and onion slaw and white rice.
Braised Red Cabbage, Apple and Onion Slaw Recipe
Ingredients:
1/2 small red cabbage, thinly sliced
2 apples, cored and thinly sliced (use a sweet variety like Fuji or Gala)
1 red onion, thinly sliced
2 tablespoons olive oil
3 tablespoons red wine vinegar
2 tablespoons honey
1/2 teaspoon caraway seeds (optional) Salt and pepper, to taste
Instructions:
Heat the olive oil in a large skillet or frying pan over medium heat.
Add the sliced red onion and sauté for about 2-3 minutes, or until they become soft and translucent.
Add the thinly sliced red cabbage and continue to cook for another 5-7 minutes, or until it starts to wilt and become tender.
Stir in the sliced apples and caraway seeds (if using). Continue to cook for another 5 minutes, or until the apples begin
to soften.
Drizzle the red wine vinegar and honey
over the cabbage, apple, and onion mixture. Stir well to combine. The vinegar and honey will add a sweet and tangy flavor to the slaw.
Reduce the heat to low, cover the skillet with a lid, and let the mixture braise for 15-20 minutes. Stir occasionally to ensure everything cooks evenly. The cabbage should become tender but still have a slight crunch.
Season the slaw with salt and pepper to taste. Adjust the sweetness and acidity by adding more honey or vinegar if necessary.
Once the cabbage, apple, and onion slaw is tender and has absorbed the flavors, remove it from heat.
Serve the slaw warm as a side dish
to complement various main courses.
It’s perfect for pairing with pork dishes, sausages, or as a topping for sandwiches and burgers.
Simply Vegetables 11