Roast Pork with Warm Apple & Chestnut Salad

Preheat oven to 220°C. Place pork in roasting pan and drizzle evenly with 1 tablespoon of oil. Season with salt and pepper. Roast in preheated oven for 30 minutes or until pork begins to change colour. Reduce oven temperature to 180°C and cook for 1 hour 20 mins or until golden brown.

Meanwhile, cut a small cross in base of each chestnut. Place on a baking tray and roast, in preheated oven, for 20 minutes or until aromatic. Wrap in a clean tea towel, set aside for 5 minutes or until cool enough to handle. Peel away shells and light brown skin. Set aside.

Heat remaining oil in a large frying pan over medium heat. Add the sage leaves and cook for 30 seconds or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel.

Heat butter in the same frying pan until foaming. Add the apple slices and cook, stirring occasionally, for 5 minutes or until apples are golden and tender. Use a slotted spoon to transfer the apple slices to a plate. Cover with foil and set aside.

Add the onion to the frying pan and cook, stirring occasionally, for 5 minutes or until soft. Add apple slices, chestnuts and sage leaves, and gently toss until heated through. Taste and season with salt and pepper.

Remove pork from roasting pan. Strain juices from pan into a heatproof jug and use a metal spoon to skim off any excess fat. Place pan over medium heat. Add port and pan juices and simmer, stirring with a flat-bottomed wooden spoon, for 5 minutes or until sauce thickens and reduces by half. Taste and season with salt and pepper.

To serve, place pork on serving plate with apple and chestnut salad. Drizzle with port sauce and serve immediately.