When chestnut trees offer their gold, the alliance between forest and livestock farming
November in Mallorca is chestnut month. As a livestock farmer who has spent decades working in the foothills of the Tramuntana, where old chestnut trees cling to rocky slopes, I have learned to value this noble fruit that for centuries was a fundamental food for mountain rural communities. The combination of chestnuts with pork is one of those gastronomic alliances that transcends the culinary to become an expression of a territory and its culture. Chestnuts have a creamy texture when cooked, with a slightly sweet flavor that contrasts wonderfully with the saltiness and fat of pork. It is no coincidence that throughout the Mediterranean basin, from Corsica to Catalonia, including our Mallorca, tradition has united these two products in dishes that are true hymns to autumn.
At Ramaders Agrupats we especially value local chestnuts, although each year they are increasingly scarce due to the abandonment of traditional chestnut groves. These fruits, smaller than commercial varieties but infinitely more aromatic, bring a unique flavor to our preparations. When we find them, it is cause for celebration in our kitchen. Pork loin is the perfect cut to accompany with chestnuts. Its lean but juicy meat, if cooked correctly, benefits enormously from the creaminess that chestnuts provide in sauce. The secret is not to overcook the loin, keeping it pink in the center, while the chestnuts slowly confit in the meat and wine juices, creating a velvety sauce that is pure autumn essence. The recipe I share today is my personal version of this Mediterranean classic, enriched with spices that enhance without dominating, and with that touch of local wine that always brings depth to our stews.
Recipe: Pork loin with chestnuts and Mallorca wine
Ingredients
- 800g pork loin
- 300g chestnuts (fresh or vacuum-cooked)
- 2 onions
- 3 garlic cloves
- 200ml Mallorcan red wine
- 200ml meat stock
- 2 carrots
- 1 cinnamon stick
- 2 cloves
- Fresh thyme, olive oil, salt, pepper
Preparation
- If using fresh chestnuts, make a cross-shaped cut in the skin of each chestnut. Boil them for 20 minutes, peel them while still hot. If using vacuum-cooked, drain them.
- Tie the loin with kitchen string so it maintains its shape during cooking. Season generously with salt and pepper.
- In a large casserole, heat olive oil and brown the loin on all sides until it has a nice golden color. Set aside.
- In the same oil, sauté the julienned onion and sliced garlic for 8-10 minutes.
- Add the carrots cut into thick slices and cook for 5 more minutes.
- Add the red wine and let it reduce by half, about 5 minutes.
- Add the stock, cinnamon, cloves and thyme sprigs.
- Return the loin to the casserole along with the peeled chestnuts.
- Cover and cook over very low heat for 40-50 minutes, turning the loin halfway through cooking.
- Remove the loin and let it rest covered with aluminum foil.
- Increase the heat and reduce the sauce for 5-7 minutes until it thickens slightly. Some chestnuts will break down, naturally thickening the sauce.
- Check seasoning for salt and pepper. Remove the cinnamon, cloves and thyme.
- Cut the loin into medallions about 2 cm thick.
- Serve the medallions covered with the chestnut sauce and vegetables. Accompany with mashed potatoes or white rice.
