Lombo de Porco com Castanhas

Pork & marinade

• 1 whole pork loins, 1.2–1.4 kg each, ~2.6 kg total
• 3 garlic cloves, crushed
• 1 tbsp paprika
• 1 tsp ground cumin
• 1.5 tsp fine salt
• 0.5 tsp black pepper
• 36 ml olive oil
• 1.5 bay leaves

Sauce & chestnuts

• 400 g cooked chestnuts
• 18 g butter
• 160 ml dry white wine
• 1 tsp honey
• 300 ml beef or chicken stock
• 1 tbsp flour, for thickening(optional)

Marinate and sear

1. 1

   Rub the pork loins with crushed garlic, 1 tbsp paprika, cumin, salt, and pepper. Let marinate for at least 30 minutes, or overnight in the fridge for best results.

   30m

   Tip: Overnight marinating gives much deeper flavour.

2. 2

   Heat 36 ml olive oil in a large heavy pan over high heat. Sear the loins one at a time until golden brown on all sides, about 3–4 minutes per loin.

   8mhigh

   Sear one loin at a time to avoid steaming — crowding the pan prevents browning.

3. 3

   Transfer the seared loins to two large roasting trays. Tuck the bay leaves around the meat.

   2mroasting tray

Roast

1. 4

   Deglaze the searing pan with white wine, scraping up all the brown bits. Stir in 1 tsp honey and stock. Pour this liquid over and around the loins in the roasting trays.

   3mmedium-high
2. 5

   Roast at 180°C (350°F) for 35–40 minutes, basting occasionally with the pan juices. Add the chestnuts to the trays for the last 15 minutes of cooking.

   40m180°Coven

   Internal target temperature is 65–68°C — use a probe thermometer.

Rest and serve

1. 6

   Remove loins from the oven and tent with foil. Rest for 15 minutes. Meanwhile, strain the pan juices into a saucepan. If desired, whisk in 1 tbsp flour to thicken the sauce over medium heat.

   15m

   Tip: Resting is essential — it allows the juices to redistribute through the meat.

2. 7

   Slice only half a loin at a time, keeping the rest tented with foil. Spoon hot pan juices over slices just before plating. Arrange chestnuts alongside.

   5m

   Slice only as needed — this preserves moisture throughout service.