Recipe for Pork with Chestnuts and Orange

 Recipe for Pork with Chestnuts and Orange

Ingredients

4 cloves of garlic

1.5 tsp salt

Black pepper to taste

1.5 tsp paprika

280 g white wine

60 g orange juice

800 g pork pork (pork tenderloin)

1 bay leaf

50 g lard

100 g water

400 g frozen chestnuts (already defrosted)

Salt to taste

Coriander to taste

Orange to serve

Preparation

1.

Place the garlic, 1.5 tsp salt, pepper, paprika, wine and orange juice in the bowl and set for 10 seconds at speed 5.

2.

Remove the mixture and massage the meat, cut into cubes (about 6/6 cm), with the mixture. Add the bay leaf and leave to marinate for about 1-2 hours.

3.

Place the lard, the meat with the marinade and the water in the bowl and set for 10 minutes at 100ºC on speed 1 with reverse rotation.

4.

Place the defrosted chestnuts in the steam tray and season with salt. Place the steam tray over the bowl and set for 19 minutes at 120ºC on speed 1 and reverse rotation. Check that the meat and chestnuts are cooked and, if necessary, set for a few more minutes at the same speed and temperature.

5.

In a serving dish, gently mix the meat with the chestnuts. Sprinkle with chopped coriander and garnish with sliced ​​orange. Serve immediately.