Chestnuts & Brussels sprouts | Milkbottle

Chestnuts & Brussels sprouts

Seasonal Nuts

This Pork loin gets the taste of fall with the slightly nutty chestnuts and sweet-bitter Brussels sprouts

Roast Pork loin with Chestnuts and Brussels sprouts
1.6 kg pork loin, skin on
olive oil, for rubbing
sea salt
25 chestnuts
2 heads garlic
12 pickling onions
12 brussels sprouts, trimmed
15 thyme sprigs
1/3 cup / 80ml olive oil, extra.
Preheat the oven to 220˚C /425˚F.
Use the point of a small, sharp knife to score the pork skin into thin strips and rub with oil and salt.
Place pork in a baking dish.
Use a sharp knife to score a cross in the tops of the chestnuts and place in baking dish with pork.
Roast for 15 minutes.
Lower heat to 200˚C /390˚F and cook for a further 30 minutes.
Cut off the tops of the garlic heads so the cloves are just showing.
Place garlic, onions, brussels sprouts, thyme and extra olive oil in a bowl and toss to combine.
Place in the baking dish with pork and cook for 30 minutes or until the onions and Brussels sprouts are tender and pork skin is crisp.
Serve with simple roast gravy.
Serves 4-6.
Image: Mikkel Vang Image: Mikkel Vang
left Image: Mikkel Vang
right Image: Mikkel Vang

Images: Mikkel Vang via Taverne Agency

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