Pork Loin with Chestnut-Sage Crust, Red Grape Sherry Reduction and Parsnip Purée

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Pat the pork loin dry with paper towels and season it with 4 g of the salt and the black pepper.

2. 2

   2. In a bowl, combine the cooked peeled chestnuts, breadcrumbs, chopped sage, garlic, and 1 tablespoon of olive oil until the mixture is moist and crumbly.

3. 3

   3. Heat an oven-safe skillet with 1 tablespoon of olive oil over medium-high heat. Sear the pork loin on all sides for 5 to 6 minutes.

4. 4

   4. Remove the pork from the skillet, brush the top and sides with Dijon mustard, and press the chestnut-sage mixture onto it to form the crust.

5. 5

   5. Transfer the pork to the oven at 200 °C / 400 °F and roast for 22 to 28 minutes, or until the center reaches 63 °C / 145 °F. Let it rest for 10 minutes before slicing.

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   6. While the pork roasts, place the parsnips and potato in a saucepan with cold water and 2 g of salt. Bring to a boil, reduce the heat, and cook for 18 to 20 minutes until tender.

7. 7

   7. Drain the parsnips and potato, return the hot vegetables to the saucepan, and add the butter and hot milk. Blend or mash until smooth; adjust salt to taste and keep warm.

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   8. In the same skillet used for the pork, add the remaining tablespoon of olive oil and cook the shallot over medium heat for 2 minutes.

9. 9

   9. Add the red grapes and cook for 2 more minutes. Stir in the dry white wine and sherry vinegar, scraping the bottom of the skillet to release the browned bits.

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    10. Add the chicken stock and honey, then simmer the sauce over medium heat for 8 to 10 minutes until slightly reduced and the grapes are tender but still hold their shape. Taste and adjust salt if needed.

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    11. Slice the pork loin into thick medallions. Serve over the parsnip purée, spoon over the red grape sauce, and finish with small fresh sage leaves if desired.