Pork Loin Braised in Marsala, with Chestnut-Marsala Sauce

By John, 14 August, 2025
Region
Italy
Description

"Pork Braised in Marsala with Chestnuts"This recipe is not difficult and the flavors are wonderful! This would be perfectly suitable for a dinner during the holiday season.

You marinate and then braise the pork in Marsala with seasonings, then late in the cooking you add chestnuts. When the pork is done you blend the cooking liquid and chestnuts to make a sauce. It always gets rave reviews. I set aside some of the cooked chestnuts while still whole to use as a garnish. I love chestnuts!

Yield
6 Servings
Preparation time
1 hour, 15 minutes
Cooking time
1 hour
Total time
2 hours, 15 minutes
Ingredients
2 1⁄2 lb Pork Loin
4 T Olive oil
2 Rosemary Sprigs
2 clv Garlic (crushed)
2 bay leaves
1 c Dry Marsala
1 onion, medium
12 oz Chestnuts (cooked and peeled, in a jar)
Instructions
  1. Rub the pork all over with 1 tablespoon of the extra virgin olive oil. Score the fat on top in a series of shallow diagonal cuts.
  2. Place the oiled pork in a large plastic bag. Add the fresh rosemary, the crushed garlic, and the bay leaves. Pour in the Marsala wine. Squeeze out the air and let the pork marinate for 1-3 hours.
  3. Chop the onion. Heat the remaining three tablespoons of olive oil in a heavy braiser or Dutch oven over moderate heat. Sauté the chopped onion until it becomes soft but not yet golden; they'll finish cooking while the pork gets seared. 
  4. When the pork has marinated, remove it from the marinade. Pat it dry, then push the onions aside and brown the pork on all sides in the pan with the onions.
  5. Pour the leftover marinade into the pan, including the garlic, rosemary, and bay leaves. Lower the heat, sprinkle a little salt over the fat cap on the pork, and cover the pan with a lid. Let the pork cook on low heat for about 50 minutes. If you do not have a heavy braiser or Dutch oven, then from time to time, spoon some of the cooking juices over the part of the pork that’s not submerged. If the liquid reduces too much, add hot water to keep things moist.
  6. When about 10 minutes remain in the cooking, add the chestnuts to the pot, replace the cover, and let simmer for 10 minutes more.
  7. Once the pork is fully cooked (about an hour total), turn off the heat. Remove the pork from the pan and place it on a cutting board to rest while you make the sauce.
  8. Discard the rosemary and the bay leaves. Set aside some whole chestnuts for a garnish.
  9. Blend the cooking juices, the remaining chestnuts, and the cooked onions and garlic from the pot until smooth and creamy.
  10. Pour the chestnut sauce onto a serving platter. Carve the meat into slices and arrange them on a serving dish on top of the sauce.
  11. Drizzle some of the remaining chestnut sauce over the sliced pork, You will probably have extra; when you taste it you will tell nobody and keep it for yourself! Arrange the remaining whole chestnuts around the meat as a garnish. Serve hot.
Notes

I like this with a Barbera d'Alba, but if you want a white wine go with the local Vermentino.

The fattier rib end of the pork loin, IMO, does best with this marvelous sauce.

Source

Traditional