Suga – Heart FM

Sage Pork Loin on a Harvest Table

A magical recipe to entertain and treat your friends. Because everyone who knows a chef or foody expects only the best when they are invited to lunch.

Recipe Time: 35min      |      Serves: 6

INGREDIENTS

METHOD

Pork loin:

500g Eskort Pork Loin Roast

25-30 g fresh sage

3-4 fresh plums or figs

olive oil

butter

salt and pepper

 

Labneh cheese or your favorite store-bought full cream (cream cheese) with Pear Chutney. To make your own Labneh Cheese:

500ml Double thick Greek yogurt

Pear chutney ingredients:

2 pears, unpeeled

80 ml leeks

100 ml caster sugar

50 ml water

50 ml vinegar

Butternut:

1 whole butternut

20 ml Marsala spice

Salad:

2 bunches table grapes

Mixed leaves

250 ml yoghurt

20ml lemon juice

5 ml vanilla essence

Dressing:

5 ml Dijon mustard

Juice from half a lemon

10 ml vanilla

 

Preheat your oven to 180°C.

Dress the Eskort Loin roast with olive oil, salt and pepper.

In a heated pan sear, the loin on the fat side first until golden brown. Turn the loin over and add the sage leaves with the plums and simmer until loin is browned on both sides.

Pop the pan into the oven and roast for 20 30minutes.

Slice your butternut in half and remove the seeds. Slice the butternut halves into fingers and brush with olive oil, melted butter and Marsala spice.

Bake for 15 20 minutes until soft but still firm.

For the chutney:

Slice leeks thinly and fry with some olive oil in a saucepan.

Cut the pears into slices and add the caster sugar, water and vinegar to the saucepan and simmer over a low heat till the pears are cooked but still firm.

To serve:

Leave the loin to rest for two to three minutes before you slice it.

Serve the pear chutney on top of the Labneh cheese.

Dress the fresh bowl of leaves with the vanilla dressing.

Serve the butternut at room temperature with the baked and fresh fruits.

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