- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
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.
- Step 7
To serve, place pork on serving plate with apple and chestnut salad. Drizzle with port sauce and serve immediately.