Pork loin crown stuffed with chestnuts and pears

Ingredients:

Pork loin

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

Pan sauce (gravy made from meat juice)

• 3 cloves of garlic, crushed into a puree
• 2 stalks celery, diced into 0.6cm cubes
• 1 large onion, diced into 0.6 cm cubes.
• 1/2 bulb fennel, diced into 0.6cm cubes
• 8 cups chicken broth
• 2 cups dry white wine
• 2 bay leaves
• Coarse salt

Chestnut and pear filling

• 230 g pork belly, cut into 0.6 cm cubes.
• Extra virgin olive oil
• 4 stalks celery, diced into 0.6cm cubes
• 2 large onions, diced into 0.6 cm cubes.
• 1/4 fennel bulb, diced into 0.6cm cubes
• Coarse salt
• 4 sprigs rosemary, finely chopped
• 3 cloves garlic, crushed and finely chopped
• 250 g peeled chestnuts, coarsely chopped
• 3/4 cup dried cranberries
• 4 Anjou pears, peeled and cut into 0.6cm cubes.
• 2 cups dry white wine
• 12 cups cubed stale sourdough or country bread
• 4 cups warm chicken broth

Preparation:

1. Preheat oven to 230°C.
   
   Prepare the pork loinIn a small bowl, combine the garlic, rosemary, sage, and crushed red pepper with 1/2 cup olive oil. Sprinkle the pork generously with salt and rub both sides with the herb paste made from the olive oil.
2. Place the pork loin rib-side up and roll it around to meet the two ends; the thick, meaty part of the pork should be on the inside. Secure the crown by tying it twice with kitchen twine.
   
   Place the loin crown in a large roasting pan fitted with a rack and fill it with the chestnut, pear and bread filling (Place the remaining filling in a baking dish and bake for 35 minutes at 180°C).
3. Prepare the saucePlace the garlic and diced vegetables around the crown. Pour half the chicken broth into the pan, along with the wine and bay leaves. Sprinkle with salt.
   
   Cover the pork bones with aluminum foil to prevent burning. Place the pork in the oven. Roast until the pork is browned, about 30 minutes.
4. Reduce oven temperature to 160°C.
   
   Roast the pork for 2.5 hours, basting it occasionally with the juices. Rotate the pan several times during cooking. If the liquid has evaporated, top it up with the remaining broth.
   
   When the pork is done—a kitchen thermometer will read 140-145°F—remove it from the oven. Carefully transfer the pork crown to a serving platter and cover loosely with aluminum foil. Let the meat rest for 20 to 25 minutes.
5. Bring the meat juices to a boil in a roasting pan. Taste and adjust seasoning if necessary. Puree the vegetables in a blender if you want a smoother sauce. Alternatively, strain the sauce and discard the vegetables.
6. InningsRemove the twine. Divide the filling among plates and cut the crown between the bones into portioned natural bone-in patties. Top with sauce.
   
   This dish is paired with Merlot wine.
   
   

   Chestnut, sourdough and pear stuffing

   
   Coat the bottom of a wide sauté pan with olive oil and add the pork belly. Heat the pan to medium and sear the pork until crispy.
   
   Add the celery, onion, and fennel and season with salt. Sauté the vegetables until softened and fragrant, 8 to 10 minutes. Add the rosemary and garlic and cook for another 1 to 2 minutes.
7. Mix with chestnuts, cranberries, and pears. Add wine and reduce by half.
   
   Place the bread in a large bowl and add the prepared vegetable mixture. Stir and pour in half the broth. Mix everything together with your hands. If the bread is dry, add more broth. Season with salt and taste.