Heat up your table this winter with this succulent pork roast, served with an uniquely flavourful gravy.
Cracklin’ pork roast with marsala-chestnut gravy
Preparation time: 20 minutes
Cooking time: 80 minutes
Standing Time: 10 minutes
Makes: 6 Servings
1.25 to 1.5 kg boneless pork-loin roast
1/4 tsp garlic salt
1/4 tsp dried sage
1 tsp olive oil
1 1/4 cups no-salt beef broth
1 tbsp grainy Dijon mustard
1 tbsp soy sauce
1 tbsp maple syrup
1/4 cup dry Marsala
1 tbsp cornstarch
3 100g packages of peeled, roasted chestnuts, roughly chopped
Preheat oven to 475F. Place pork on a cutting board, fat-side up. (If pork is wrapped in netting, remove. If it’s tied with string, leave it on.) Rub pork with garlic salt and sage, then season with pepper.
Heat a large ovenproof frying pan over medium-high. Add oil, then pork, fat-side down. Turn pork every min until golden-brown on all sides, 4 to 6 min in total. Discard any fat, then transfer pan to centre of oven.
Roast, uncovered, for 15 min. Reduce heat to 325F. Continue roasting until an instant-read thermometer inserted in thickest part of meat reaches 150F, 30 to 40 min. Transfer pork to a plate. Let stand, covered with foil, until thermometer reads 160F, about 10 min. Discard oil in pan but reserve juices.
Set pan on burner over high (the handle may be hot). Add broth, Dijon, soy and maple syrup. Bring to a boil. Cook, stirring occasionally, until sauce reduces to about 3/4 cup, 5 to 7 min. Reduce heat to medium-low. Whisk Marsala and cornstarch in a small bowl. Whisk Marsala mixture into gravy and continue cooking until just thickened, about 2 more min. Remove from heat and stir in chestnuts. Serve gravy with pork.
Nutrition (per Serving): calories 432, protein 48 g, carbohydrates 31 g, fat 11 g, fibre 3 g, sodium 360 mg.
Courtesy Claire Tansey, www.chatelaine.com