Pork loin with mashed chestnuts

06747 PORK LOIN with CHESTNUT PURÔ INGREDIENTS for 4 PERSONS 800 g pork loin in a piece, 2 cloves of garlic, 70 g butter, 4 tablespoons of brandy, 1/2 glass of white wine, 700 g of chestnuts, 1/2 cup whipping cream, a spoonful of sugar, a stick of celery, olive oil, salt, pepper.

Peel the meat, wash it and dry it well.

In a saucepan melt butter and when it is foamy please ask the meat and the garlic cloves with their shirt.

Brown the meat over high heat continuously until rigirandola will be well browned.

Pour the brandy and let it evaporate.

Salted, wet with wine and a few tablespoons of water and cook over low heat and covered container for about 40 minutes turning occasionally.

Meanwhile cut the chestnuts, put them on an ovenproof plate with 4 tablespoons of water and cook for 8 minutes in the oven.

Let cool, then Peel.

Put the chestnuts in a saucepan, cover with water, add the celery and sugar and cook for 30 minutes after boiling.

Pass through a food mill by adding the cream and the sauce by cooking the meat.

Cut the meat into thin slices and serve with the mashed potatoes.