Preparation Time: 10 mins + time to marinate |  Cooking Time: 1 hr 50 mins  |  To: 4-6 people

INGREDIENTS:

  • 1 kg pork loin
  • 1 onion
  • 1/2 green pepper
  • 4 cloves of garlic
  • 100 ml of white wine
  • 1 Tbsp (soup) sweet pepper
  • 1 tsp pepper (tea)
  • 2 bay leaf
  • 3 Tbsp (tea) lard
  • 800 g of small potatoes
  • 1kg of frozen chestnuts
  • Orange slices to decorate
  • Olive oil and salt to taste

PREPARATION:

On a tray, place the onion cut into half moons and the green pepper into strips. Add the meat and season with salt on one side and the other. Add the chopped garlic cloves, paprika, pepper, white wine and lard. Wrap everything in the meat.

Cover with cling film and leave to marinate in the fridge for around 2 hours.

Drizzle with olive oil and bake in a preheated oven at 250ºC for about 30 minutes, then remove, add the bay leaves and cover with aluminum foil and return to the oven at the same temperature for another 60 minutes.

Cook the potatoes with their skin in a pan with water and a pinch of salt. Let cool and peel them.

Remove the meat from the oven and add the potatoes and chestnuts. Place back in the oven for around 20 minutes, until slightly crispy.

Place the meat, potatoes and chestnuts on a platter. Baste the meat with sauce.

Decorate with orange slices. Serve if you prefer, accompanied by white rice or sautéed vegetables.