BY GRANT KIPLING
Ingredients:
Feeds 4
800gr Pork Loin, cleaned and trimmed
300gr fresh Apricots
300ml Apricot Juice
20gr Fresh Sage
Dijon Mustard
50gr Sugar
Salt, Pepper to season
Method:
Meat
Take Tin Foil, large enough to take the pork plus 10cm extra on both ends. Lay out the sage leaves to form a layer and place pork onto the leaves. Season well with salt and pepper. Roll the pork up in the foil and twist the ends to form a round ‘sausage’ shape and refrigerate for 4 hours.
Sauce:
In a medium saucepan, pour in the Apricot juice and add the sugar. Reduce this by half. It should take about 10 minutes. Remove the pips from the apricots and roughly chop. Add this to the sauce. Cook gently for 10 min until the sauce is thick enough to cover the back of a spoon. Stir in 2 teaspoons of Dijon Mustard and remove from the heat
Preheat your oven to 190deg Celsius.
Place the pork in the preheated oven for 45min. Let it rest for at least 20 min, remove foil, then slice into medallions and serve with the sauce and any vegetable you wish.
Enjoy
ABOUT GRANT KIPLING
Grant Kipling is a Private Chef and Consulting Chef, based in Cape Town.
From the iconic South African kitchens of La Columbe, Constantia & The Foodbarn in Noordhoek, to the luxury villas in Camps Bay and Bantry Bay, Grant has served up classic South African favourites and international cuisine.
Inspired by the diverse cultures of Abedeenshire, Scotland and the eclectic buzzing style of SOHO, London, as well as the traditions and culture of South Africa, Grant prides himself on providing an unforgettable experience.
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