Pork roast with apples and chestnuts

Illustration appellation
  • Fleurie
Pork roast with apples and chestnuts


  • 1 onion
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1kg pork fillet
  • ¾ glass white wine
  • 250g chestnuts (jar), rinsed and strained
  • 150g button mushrooms
  • 4cl water
  • 3 sprigs of rosemary
  • Salt and pepper
  • 10 apples
  • 1 organic lemon
  • 15g brown sugar
  • 15g butter
  • A few sprigs of thyme


  • Step 1Preheat oven to 180°C
  • Step 2Mince the onions and chop the garlic. Heat the oil in an ovenproof casserole pot and sauté the garlic and onions over a low heat for a few minutes until the onions are translucent. Remove and set aside.
  • Step 3In the same casserole pot, brown the pork fillet on both sides for approx. 10 mins. When it is nice and brown, deglaze with white wine, scraping the bottom to get all the juices.
  • Step 4Halve the chestnuts. Add the minced onion, chopped garlic, sliced mushrooms and chestnuts then simmer for a few minutes, stirring often. Season with pepper.
  • Step 5Sprinkle with rosemary, add the water. Cover and bake in oven for 1hr 30 mins. Remember to drizzle the meat with its cooking juices while it is in the oven to moisten and tenderise it.
  • Step 6Meanwhile, wash the apples and cut them in half. Drizzle with lemon juice to prevent them from turning brown. Lay them on a baking sheet, round side down. 15 mins before the roast is finished cooking, sugar and butter the apples, add the thyme then bake in oven for 15 mins.

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