Cracklin' pork roast with marsala-chestnut gravy

Instructions

• 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.