Caxton magazines staffAnelle van Tonder, owner of the deli Milk & Honey (021 872 0967), believes that cooking is a joy that you can share. “It’s the love you put in that makes the difference,” she says
INGREDIENTS
- 2kg pork loin (2 large fillets)
- 300g pancetta, very thinly sliced
- mashed potatoes and sauteed green vegetables, to serve
For the cherry sauce:
- 45ml cherry jam
- ½ cup red wine
- 15ml balsamic vinegar
- 1 cup fresh stoned cherries
- salt and pepper, to taste
METHOD
1. Clean each fillet and cut into quarters – once ‘vertically’ and once ‘horizontally’ so that you are left with four pieces that are about 15–20cm long. Wrap each piece of fillet with pancetta and then roll up beginning with the smallest end. Stick a toothpick in the end to keep it in place until cooked. They should now resemble snail shells.
2. Place each rolled-up fillet in a pan and fry quickly on each side until just brown. Then cook in a 180ºC oven for about 5–7 minutes. Remove from the oven and allow to rest.
3. To make the sauce: pour all the juices from the roasting pan into a pan on the stove. While simmering, add the jam, red wine, balsamic vinegar and fresh stoned cherries. Season and cook for about 2 minutes, while stirring, until the cherries have softened.
4. Serve with the mash and vegetables.
Wine Suggestion: This dish has many strong flavours and needs a big but cool wine with no jammy, over ripe flavours.
This recipe serves 8.
