Cracklin' pork roast with marsala-chestnut gravy
1 h 40 min
- 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
- 3 100-g pkgs 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.
Serve with our dreamy creamy potato mash.
Nutrition (per serving)
- 48 g,
- 31 g,
- 11 g,
- 3 g,
- 360 mg.