Pork loin roast with a pecan nut crust

There’s stiff competition between the two branches of Frank’s Meat, the family business, to create the best meat dishes. This is one of their winning recipes!

• 3.2kg pork loin, skinned and butterflied • generous sprinkling of Himalayan sea salt • pinch of braai spice and mixed herbs • 70g sweet wholegrain mustard • 250g dried peaches, soaked in rooibos tea overnight and drained • 250g pitted prunes • 120g feta cheese, crumbled CRUST • 125ml brown breadcrumbs • 1 sprig rosemary, coarsely chopped • 30ml rocket, finely chopped • zest of 1 lemon • about 30ml olive oil • 125ml pecans, chopped

1

Rub the loin well with the salt, braai spice and herbs. (Frank explains that they “tumble” their meat with their secret blend of herbs and spices in a machine at the butchery for about 45 minutes until all the flavours have infused.) Spread the mustard over the meat and then arrange the peaches, prunes and feta on top. Roll the loin up tightly and secure it with kitchen string. If you prefer, also cover it with netting to prevent the stuffing from leaking out and the roll from losing its shape.

Place the rolled meat in a deep casserole dish with a little oil and cover with a tightfitting lid. Roast for 3 hours in a preheated oven at 180°C.

If you’re uncertain about the cooking time, roast the meat for 1 hour per kilogram.

Allow the meat to cool sufficiently so that you can work with it and remove the netting, but leave the kitchen string on. Place the rolled meat on a baking tray. Mix the crust ingredients together and spread on the meat. Place the meat back in the oven for about 15 minutes or until golden brown. Then remove the string and serve with preserved quinces.

2 Gerda’s tip 3

• 500–600g chicken breast fillets, skinned • 250ml apple juice • 2 whole cloves • a little salt • 1 cinnamon stick • 2 firm, medium-sized, fibreless mangos, peeled and cut into chunks (tinned will also work) • 1 x 410g tin pitted litchis, drained • fresh lemon juice (optional) • lettuce or spinach leaves • chopped pecans or walnuts, to garnish • grapes, to garnish DRESSING • 30ml oil • 1 medium onion, finely chopped • 15ml curry powder • 5ml turmeric • 125ml reserved chicken stock • 125ml mayonnaise • 125ml sour cream or thick Bulgarian yoghurt

1

Poach the chicken in the apple juice with the cloves, salt and cinnamon over moderate heat for about 10 minutes or until just cooked. Let it cool in the stock then carve into strips, against the grain. Strain the stock through a sieve and set aside.

Heat the oil in a small saucepan, add the onion and sauté until glossy, but not browned. Add the

2 Prepare the dressing