Italian Roast Pork Loin with Chestnut Puree

Serves: 6 to 8

3- 5 lb. pork loin roast
3 tablespoons fresh minced rosemary leaves
6 to 8 large sprigs of rosemary
2 cloves garlic, minced or pressed
½ teaspoon sea salt
1 teaspoon freshly ground pepper
1⁄4 cup good green olive oil
½ cup chicken or vegetable broth

Emulsion:
½ cup good green olive oil
1 tablespoon fresh minced rosemary leaves

Chestnut purée – see recipe below.

1. Oven at 300°F.
2. Combine 3 tablespoons minced rosemary, garlic, salt, pepper, and olive oil.
3. Rub rosemary mixture all over pork loin.
4. Heat a large dry skillet for 1 full minute then place the pork into it and sear on all sides.
5. Place pork on top of a bed rosemary springs in roasting pan.
6. Roast for hour and 10 minutes to 1 hour and 45 minutes until meat thermometer reads 145°F for slightly pink.
7. While roasting, make the emulsion by blending the ½ cup of green olive oil with 1 tablespoon of minced rosemary and gently keeping it warm until ready to serve.
8. When the pork is done remove it from the oven and tent it with foil for about 20 minutes.
9. When ready to serve, place a ladle of chestnut purée on each dish and top with slices of the roasted pork loin. Finally, drizzle each dish with a tablespoon of the emulsion.

CHESTNUT PUREÉ
Yield: 2½ cups

2 pounds chestnuts, boiled and shelled
2½ cups milk, plus for desired consistency
½ teaspoon salt
Zest of 1 lemon
1 vanilla bean

1. Mash the chestnut meats through a food mill or a processor.
2. Heat the milk in a medium saucepan whisking gently.
3. Prepare the vanilla by slitting the bean lengthwise but only half way through the bean. Scrape out the tiny seeds into the milk. Then put the pod into the mix as well. Cook mixture for about 10 minutes.
4. Remove the vanilla bean pod and discard.
5. Add the chestnut purée to the saucepan and blend it into the milk mixture well.
6. Cook for 15 to 20 minutes, stirring occasionally. The purée is ready when it is a creamy and can coat a wooden spoon.