Preparation

1.in a pyrex that can go to the oven and at the table, season the pork loin with the chopped garlic, the tomato pulp, the salt, the pepper, the thyme, the rosemary, the rosemary, the cloves, the pepper in grain, star anise and white wine. Let it marinate for a few hours.

2.Before taking the loin to roast, add the lard, the chicken cube dissolved in 2 dl of water and the onions cut in quarters.

3.Take the meat to roast in a preheated 200ºC oven, for 1 hour or 1.30 hours. in the middle of the roast, put the thawed chestnuts in the sauce. if necessary, add a little more white wine so the sauce never dries.

Ingredients

  • 1 1/2 kg of pork loin
  • 6 cloves of garlic
  • 3 onion (s)
  • 1 cube of chicken stock
  • 5 tablespoon of tomato pulp
  • q.b. of salt
  • 10 grains of peppercorns
  • 4 cloves
  • 1 bunch (s) of rosemary
  • q.b. rosemary
  • 1 spoon (dessert) of thyme
  • q.b. star anise
  • 150 gr of lard
  • 1/2 lt white wine
  • 2 dl of water
  • 1 kg of chestnuts