5 lb. pork loin roast
1/2 c. fine chopped celery
1/2 c. fine chopped shallots
1/2 c. ground pork
1 tbsp. butter
2 tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. allspice
12 to 15 cooked chestnuts (or 15 1/2 oz. can, drained)
2 tbsp. brandy
2 c. chicken broth
Pan drippings
1 tbsp. brandy
1 tbsp. corn starch with 1/4 c. water
6 leftover chestnuts

Cut roast in circular motion so it unrolls and lays flat. Cook celery and shallow in butter until tender. Combine in bowl above mixture and ground pork, parsley, brandy and seasonings. Spread over pork. Arrange a row of chestnuts down edge. Roll meat and stuffing up like a jelly roll and tie firmly. Roast at 350 degrees for 2 1/2 hours. Remove from pan. Slices should look like a spiral. Pour excess fat from pan. Add chicken broth, cook and stir until it begins to boil. Add brandy, leftover chestnuts, cornstarch with water to thicken.