Pork Roast with Chestnuts

Ingredients

• 1.2 kg pork roast (with rind, from shoulder)
• Salt
• pepper (ground)
• 2 tbsp Vegetable oil
• 3 shallots
• 500 g cooked chestnuts (vacuum packed)
• 400 ml meat broth

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Wash the pork roast, pat dry, tie it with kitchen twine, season with salt and pepper, then sear all sides in hot oil in a roasting pan. Remove the roast and set aside. Peel the shallots and cut into strips. Sauté the shallots and chestnuts in the pan fat, deglaze with a splash of broth. Return the roast to the pan, cover, and bake for 60-70 minutes, basting occasionally with remaining broth.

3. 3.

   Taste the vegetables and sauce, adjust seasoning if needed, remove the twine from the roast, plate everything together and serve.