Sage Pork Loin on a Harvest Table

By YOU Digital
01 October 2018
Supplied.

Supplied.

Cooking: 35 min | 15-20 Min | Serves 6

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

Ingredients

500g Eskort Pork Loin Roast

olive oil

salt and ground black pepper

25-30g (5-6t) fresh sage

250g (1c) labneh or full cream cheese

80ml (1/3) pear chutney

1 whole butternut

butter

20ml (4t) masala

3-4 fresh plums or figs

250ml (1c) yoghurt

20ml (4t) lemon juice

5ml (1t) vanilla essence

2 bunches table grapes

mixed salad leaves

PEAR CHUTNEY

80ml (1/3) leeks, thinly sliced2 pears, unpeeled

100ml castor sugar

50ml (1/5c) water

50ml (1/5c) vinegar

5ml (1t) Dijon mustard

juice from half a lemon

10ml (2t) vanilla essence

Method

  • Preheat the oven to 180°C.
  • Dress the pork loin with olive oil, salt and pepper.
  • In a heated pan, sear the meat on the fat side first till golden brown. Turnover and add the sage and the plums or figs.
  • Transfer the mixture to a roasting pan and roast in the oven for 20-30 minutes.
  • Slice the butternut in half and remove the seeds.
  • Slice the halves into fingers, slices or fan the butternut from the top. Brush with olive oil, melted butter and masala. Roast for 15-20 minutes until soft but still firm.

Chutney

  • Lightly fry the leaks in olive oil in a saucepan.
  • Cut the pears into eighths and add to the saucepan with the rest of the ingredients.  Simmer over low heat until the pears are cooked but not mushy.

To serve

  • Leave the loin to rest for two to three minutes before slicing it.
  • Serve the pear chutney on top of the labneh or cream cheese.
  • Mix the yoghurt, lemon juice and vanilla essence and pour over the salad leaves in a bowl.
  • Serve the butternut at room temperature with the baked and fresh fruits.

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