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Braised Pork Loin with Chestnuts
1 (2-pound) boneless pork loin roast
2 slices salt pork, cut into 1/4-inch-thick batons (about 24)
4-6 fresh bay leaves
1/2 cup unbleached all-purpose flour
3 tablespoons extra-virgin olive oil
1 1/4 cups dry Marsala wine
1 1/4 cups whole milk
1 cup beef broth
freshly ground black pepper
1 cup vacuum-packed chestnuts
Heat oven to 325ºF with rack in middle.
Season pork all over with salt. With a paring knife, make about 24 incisions all over pork and fill with salt pork strips. Tie loin at 1-inch intervals with string; tuck bay leaves under string on the top of the roast.
Place 1/4 cup flour on a baking sheet; roll pork in flour to coat.
Heat oil in a 5- to 7-quart Dutch oven or wide heavy pot with lid over medium heat until hot but not smoking. Brown pork on all sides, 10 to 15 minutes total. Remove from heat.
In a large saucepan, whisk together remaining 1/4 cup flour and wine over medium heat. Bring to a boil and cook, whisking often, until mixture thickens, about 5 minutes. Add milk, broth, 1/2 teaspoon salt and 1/2 teaspoon pepper. Gently simmer, whisking occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 7 minutes.
Transfer sauce to pan with pork and add chestnuts. Cover pan tightly with aluminum foil and lid. Roast, basting pork once halfway through, recovering with foil and lid for 1 hour.
Remove pork from oven and let rest, covered, in pan 15 minutes before serving.