• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 2 pounds pork loin roast
  • 2 large onions
  • 5 cloves garlic
  • 1 pound shelled chestnuts
  • 3-4 tablespoons olive oil, plus some for drizzling
  • 2 bay leaves
  • 1 teaspoon nutmeg
  • 1 teaspoon paprika
  • 1 tablespoon shredded fresh ginger
  • 1 teaspoon coarse salt, plus a pinch or two
  • ¾ teaspoon freshly ground black pepper
  • 2 sprigs rosemary, stem removed
  • 2 cups vegetable broth
  • 1 cup water

Weekend roasts are the way to go during the colder months. Not only do they warm up the house and create a mouth-watering smell, but it’s a fantastic way to prep for week day lunches too.

And if you can get a two for one, or sometimes three, then go for it! It makes for a tastier, more efficient week, just the way a FunGuy likes.

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Peel the onion and cut it into small wedges. Crush the garlic cloves with the side of a kitchen knife, peel them, then roughly chop them.
  2. Place the pork into a large baking dish with plenty of room for the potatoes, chestnuts, and mushrooms.
  3. In a small bowl, mix together half of the olive oil, garlic, onion, bay leaf, nutmeg, ginger, paprika salt, pepper and rosemary. Massage the herb and spice mixture into the pork, making sure it’s well coated and a bay leaf is on top and bottom. Cover with plastic wrap and place in the refrigerator to marinate for at least 20 minutes up until overnight.
  4. Pre heat the oven to 350F.
  5. Put the chestnuts into a pot of water with a pinch of salt. Bring the pot to a boil over high heat and allow the chest nuts to cook 20-30 minutes while the Pork marinates. Drain of excess water and set aside.
  6. Wash the potatoes well, remove any bad spots with a knife, then cut into cubes about 1½ inches thick. Place the potatoes in the baking dish around the pork.
  7. Arrange the mushrooms and chestnuts in the baking dish. Toss them with any seasoning from the pork that is in the dish. Pour in the broth and water then drizzle everything with olive oil and a sprinkle of salt on top.
  8. Cover the baking dish with aluminum foil and place in the oven for 50 minutes. Remove the foil and return the dish to the oven and allow to cook another 15-20 minutes or until the pork is crisp and brown on the outside and a meat thermometer reads 150F when inserted into the thickest part of the roast.
  9. Remove the roast from the oven and tent the foil over the top to let it rest about 10 minutes before slicing and serving with a generous amount of the mushrooms, chestnuts and potatoes.

Have a Fun meal!