Chestnut-Stuffed Pork Roast
5 pound pork loin roast, boneless, double tied
1/2 cup celery, finely chopped
1/2 cup shallots, OR onion,
1 tablespoon butter
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 15 oz-can chestnuts, drained
2 teaspoons drippings
2 cups chicken broth
Salt and black pepper, to taste
- Untie roast, open and pound lightly to even thickness.
- Cook celery and shallots (or onion) in butter until tender.
- Combine with
ground pork, parsley, brandy and seasonings. Spread over roast. Lay a row of
chestnuts down the center of stuffing.
- Chop remaining chestnuts finely and set
aside. Roll meat around chestnuts and tie firmly.
- Roast in a 350 degree
F. oven 1 1/2 hours (about 20 minutes per pound) or until internal temperature
on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10
- Pour off extra fat; measure 2 tablespoons. Stir flour into the 2
tablespoons fat. Add chicken broth, cook and stir until mixture thickens. Add
reserved chopped chestnuts, parsley and brandy.
- Season to taste with salt and
- Serve gravy with roast.
Serves 15 Prep Time: 20 minutes Cook Time: 1 hour, 30 minutes
Used with permission from
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