Ingredients

The following ingredients have 4 Servings
  • 1 pork loin roast, 24oz (720gr)
  • 1 large onion, vertically sliced
  • 8 – 10 prunes, cut in half
  • 12 – 14 chestnuts, cut in half
  • 4oz (120gr) mushrooms, trimmed, thickly sliced
  • 1/2 cup (4oz, 125gr) white wine
  • 1/2 cup (4oz, 125gr) chicken broth
  • 1/2 tsp thyme
  • 3 sage leaves, chopped
  • 1 tbs olive oil
  • 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water

Instruction

  • In heavy pot with tight-fitting lid, brown pork in olive oil for about 5 minutes.
  • After turning pork, add sliced onions around the side.
  • Add wine, broth, and herbs.
  • Cover, put in a 350F (175C) oven and roast 35 minutes.
  • Uncover, baste pork and add prunes, mushrooms, and chestnuts.
  • Return to oven, uncovered, and roast 10 – 15 minutes longer until internal temperature reaches 145 (62C). Use a meat thermometer.
  • Remove pork, onions, chestnuts, prunes, and mushrooms to a platter, cover to keep warm.
  • Turn heat up under pot, dissolve cornstarch in water and stir into pan to thicken.
  • Slice pork and serve, sauce on the side.