Roast Pork with Marsala Sauce

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• 1 cup dried chestnuts
• 1 (2-pound) boneless pork loin roast
• Fine sea salt
• 2 (1/4-inch-thick) slices flat pancetta or slab bacon, cut crosswise into 1/4-inch-thick strips
• 4 bay leaves, preferably fresh
• 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
Rinse chestnuts, then place in a medium bowl; add water to cover by 3 inches. Soak at room temperature, 8 hours or overnight.
Heat oven to 325º with rack in middle.
Season pork all over with 1/4  teaspoon salt. With a paring knife, make about 25 incisions all over pork and fill with pancetta strips. Tie loin at 1-inch intervals with string, tying bay leaves between meat and string.
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, 1/4 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. Drain and add chestnuts. Cover pan tightly with aluminum foil and lid. Roast, basting pork once halfway through, recovering with foil and lid, until thermometer inserted 2 inches into meat registers 150°, 1 to 1 1/4 hours.
Remove pork from oven and let rest in pan 15 minutes before serving.