Chestnut salad with pork loin

Directions
Start by seasoning the pork loin with the tomato and rosemary and place in the oven at 220°C for around 20 minutes.

Place the pumpkin, chestnuts, onion and garlic in a separate dish and place in the oven at the same time.

Add the chestnuts and the roasted pumpkin to a blender jug and blend until pureed.

Ingredients:
400g Fresh tomatoes
400g Pumpkin
400g chestnut
400g Watercress
300g Pork loin
120g Onion
20g Garlic
1 tablespoon (10g) Olive oil to taste Rosemary
Add the watercress, the shredded pork loin and finish with the raw olive oil.

Tips and tricks:

Seasoning the pork loin with the tomato and rosemary allows you to add flavour without adding salt. You don’t need to add fat to cook the meat in the oven, as the fat naturally present is sufficient for the purpose.

Nutritional curiosities:
A recipe with typical autumn ingredients that combine into a balanced dish. The fat naturally present in the meat allows it to be cooked without adding fat. The olive oil, added at the end in its raw state, allows it to retain all its nutritional properties.

Vídeo: https://alimentacaosaudavel.dgs.pt/receitas/salada-de-castanha-com-lombo-de-porco/