Pork Loin with Parsnips, Chestnuts and Potatoes

Peel the shallots and parsnips, quarter the parsnips lengthwise, halve the shallots and quarter the potatoes.

In a roasting pan, sear the meat until golden brown on all sides, then remove from the roasting pan.

Sauté shallots, garlic and parsnips in the roast residue. Deglaze with white wine and soup. Season the juice with a little salt and pepper.

Add meat, potatoes and butter. Braise in the oven at 140 °C for about 45 minutes (core temperature 60 °C). 10 minutes before the pork is done, add the chestnuts.

Season the sauce with a little salt and pepper before serving, cut the meat into thin slices and arrange together with the vegetables and gravy.

Garnish with fresh thyme.

Preparation Tip:

A great dish for fall and winter - also suitable as a holiday meal.

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