Roast Pork with Prunes & Chestnuts

When one has prunes and chestnuts…..

I know I’ve said often that I don’t really like fruit with meat – except for lemon. I also make exceptions, occasionally, for apples and prunes with pork. The apples I like because I love apples. The prunes are for mon mari. I like them well enough, but he loves them. If I put 8 prunes in a dish he has 5 or 6.

I this case I got most of the chestnuts.

If you use fresh chestnuts, gathered off the tree, you can find the instructions for peeling them in the notes.

Or do it the easy way and buy them in a jar in the supermarket. If you have lots you can add them to the Brussels sprouts for Christmas dinner.

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Roast Pork with Prunes & Chestnuts

This starts out as a braise and finishes as a roast – in the oven. This is for 4 people or 2 with leftover pork – risotto? savory pie?

  • Author: Kate
  • Prep Time: 5
  • Cook Time: 55
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Pork
  • Method: Roasting


  • 1 pork loin roast, 24oz (720gr)
  • 1 large onion, vertically sliced
  • 810 prunes, cut in half
  • 1214 chestnuts, cut in half
  • 4oz (120gr) mushrooms, trimmed, thickly sliced
  • 1/2 cup (4oz, 125gr) white wine
  • 1/2 cup (4oz, 125gr) chicken broth
  • 1/2 tsp thyme
  • 3 sage leaves, chopped
  • 1 tbs olive oil
  • 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water


  • In heavy pot with tight-fitting lid, brown pork in olive oil for about 5 minutes.
  • After turning pork, add sliced onions around the side.
  • Add wine, broth, and herbs.
  • Cover, put in a 350F (175C) oven and roast 35 minutes.
  • Uncover, baste pork and add prunes, mushrooms, and chestnuts.
  • Return to oven, uncovered, and roast 10 – 15 minutes longer until internal temperature reaches 145 (62C). Use a meat thermometer.
  • Remove pork, onions, chestnuts, prunes, and mushrooms to a platter, cover to keep warm.
  • Turn heat up under pot, dissolve cornstarch in water and stir into pan to thicken.
  • Slice pork and serve, sauce on the side.


You can use all chicken broth if you prefer.
Substitute 2 tsp dried sage for the fresh.

  • Fresh chestnuts:
  • With a sharp knife cut an ‘X’ through tough outer shell.
  • Put in a saucepan and cover with water.  Bring to a boil over medium-high heat.
  • Reduce heat to medium-low and boil for 5 minutes.
  • Remove pan from heat.
  • Removing 1 chestnut at a time peel off shells and inner skin.
  • Chestnuts must stay hot to peel easily.  If they cool down too much while you are working, bring them to a boil again.
  • Put peeled chestnuts into a saucepan, cover with beef broth, bring to a simmer over medium heat and simmer for 15 minutes, until tender.


  • Serving Size: 1/4 recipe
  • Calories: 506
  • Sugar: 5 g
  • Sodium: 232.2 mg
  • Fat: 13.5 g
  • Saturated Fat: 3.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 35.4 g
  • Fiber: 2.4 g
  • Protein: 54.6 g
  • Cholesterol: 143.4 mg

Keywords: pork loin, pork roast, chestnuts, prunes

Pork with Chestnuts & Prunes

We gave our old dog a bone today.

We didn’t give our girls bones in the past as they would just crunch them up, swallow, then throw them up. We were careful with the type of bones and we only let them have one a few times, but they are / were big dogs with powerful jaws. We learned.

Anyway, we had a leg or lamb the other night. Mon mari was cleaning the rest of the meat off the bone. Guapa was paying rapt attention.

We decided to give her the leg.

We thought she’s an old dog and deserves some fun. Besides, we didn’t think she had enough power to crack the leg. We were hoping she would just work on getting the last bits of meat off – and spend a few hours pretending she was a young dog.

Well….. she may be old, but she is still a dog.

She was very proud and happy with her treat and took it to her favorite bed. She licked it all over, nibbled a bit on the joint, then took in in her jaws and crunched.

She looked very sad when I took it back.

She had a few moments of hope and pleasure – poor old girl.

She looked for it all afternoon – so it kept her occupied anyway.

4 thoughts on “Roast Pork with Prunes & Chestnuts”

  1. If you can find beef shin bones, even my German Shepherds can’t crack them. Cut them fairly short and they’ll spend a lot of time licking the marrow out. Bet Gupta would too! 🙂

  2. I make this without the prunes and chestnuts. But I think you know me by now 😉

    I only give my dogs beef femur bones. Anything else and they’ve been able to splinter them. I’m glad you got that bone away from Guapa. Unfortunately, you just can’t be too careful and while they don’t understand it, and probably would still not be happy if they did, like you said, it kept her busy looking and that’s just as well. She needed something to do beside sleep 😉

    • I’ve always been able to take things away from her – and Bonnie too. Although I wasn’t happy grabbing the partial rabbit heads that she used to find….
      She likes to sleep. She goes from bed to bed lol


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