Pork loin crown with chestnut filling and pears

Pork loin crown stuffed with chestnuts and pears – detailed cooking recipe. Share with friends: Time: 5 hours. Difficulty: medium Servings: 8 – 10 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Pork loin

• One pork loin on bone with 13 ribs, cut through the membrane between each rib so that the ribs can be rolled into a crown
• 4 cloves of garlic, crushed and chopped
• 1 bunch fresh chopped rosemary
• 1 bunch fresh sage, finely chopped
• 1/2 tsp chopped dried red pepper
• 1/2 tbsp. olive oil
• Coarse salt
• Chestnut and pear filling, see recipe below

Pan sauce (gravy on meat juice)

• 3 cloves of garlic crushed in mashed potatoes
• 2 stalks of celery, diced 0.6 cm.
• 1 large onion, diced 0.6 cm.
• 1/2 fennel bulb diced 0.6 cm.
• 8 tbsp. chicken broth
• 2 tbsp. dry white wine
• 2 bay leaves
• Coarse salt

Chestnut and pear filling

• 230 gr. pork belly, diced 0.6 cm.
• Extra Virgin Olive Oil
• 4 stalks of celery, diced 0.6 cm.
• 2 large onions, diced 0.6 cm.
• 1/4 onion fennel, diced 0.6 cm.
• Coarse salt
• 4 sprigs of rosemary, finely chopped
• 3 cloves of garlic, crushed and chopped
• 250 gr peeled chestnuts, coarsely chopped
• 3/4 Art. dried cranberries
• 4 Anjou pears, peeled and diced 0.6 cm.
• 2 tbsp. dry white wine
• 12 tbsp. diced stale sourdough bread or rustic bread
• 4 tbsp. warm chicken stock

Recipes with similar ingredients: pork, chestnuts, pears, cranberries, white wine, celery, fennel onion, sage, chili pepper, bay leaf rosemary

Recipe preparation:

1. Preheat the oven to 230 ° C. Cook the pork loin: in a small bowl, mix the garlic, rosemary, sage and minced red pepper with 1/2 tbsp. olive oil. Sprinkle pork generously salt and grate both sides with herbal olive paste oils.
2. Place the pork loin upside down and roll it around, so that the two ends are connected; the thick meaty part of pork should to be inside. Fix the crown by tying it twice with a kitchen twine. Put the crown from the loin into a large roasting pan, equipped with a wire rack and fill it with a filling of chestnuts, pears and bread (Put the remaining filling in the baking dish and bake 35 minutes at a temperature of 180 ° C).
3. Make the sauce: put the garlic and diced vegetables around the crown. Pour in half chicken stock, wine and add bay leaves. Sprinkle everything with salt. Cover the pork bones with aluminum foil to prevent burning. Place the pork in the oven. Fry until pork will turn brown in about 30 minutes.
4. Reduce oven temperature to 160 ° C. Bake pork in for 2.5 hours, periodically pouring it with meat juice. Turn form several times in

   Time for preparing

   . If liquid has evaporated, add remaining broth. the pork will be ready – the kitchen thermometer will show temperature 60 – 63 ° С – remove it from the oven. Gently shift pork crown in a serving dish and lightly cover it aluminum foil. Let the meat rest for 20 to 25 minutes.

5. Bring the meat juice to a boil in a roasting pan. Try and season additionally if necessary. Grind vegetables in blender, if you want the sauce to be more uniform. BUT You can strain the sauce and remove the vegetables.
6. Feed: remove the twine. Arrange the filling on plates and cut the crown between the bones into portioned natural cutlets in bones. Pour sauce on top. This dish is combined with Merlot wine.
   

   Stuffing for stuffing with chestnuts, sourdough bread and pears

   Cover the bottom of the wide saucepan with olive oil and add the pork brisket. Heat the saucepan to medium temperature and fry crisp pork. Add celery, onions and fennel and season with salt. Sauté vegetables until they become soft and will emit aroma, from 8 to 10 minutes. Add rosemary and garlic and cook another 1-2 minutes.

7. Mix with chestnuts, cranberries and pears. Add wine and boil it in half volume. Put bread in a large bowl and add cooked vegetable mixture. Shuffle and pour half the broth. Mix everything with your hands. If the bread is dry add additional amount of broth. Season with salt and try on taste.