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
500g Eskort Pork Loin Roast
25-30 g fresh sage
3-4 fresh plums or figs
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
1 whole butternut
20 ml Marsala spice
2 bunches table grapes
250 ml yoghurt
20ml lemon juice
5 ml vanilla essence
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.
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.