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Roast Pork Sirloin with Wild Mushrooms

We’re delighted that Executive Chef Garth Almazan of Catharina’s is featured in Africa.com’s latest article of the Top Ten African Eats! His recipe for Roast Pork Sirloin with Red Onion Marmalade, Ciabatta Crouton, Asparagus and Wild Mushrooms was chosen as a top African recipe to try – and we’re sharing it with you today:

Pork:
14 oz. pork sirloin cut into four 3 ½ oz. portions.

Season with salt and pepper and set aside.

Red Onion Marmalade:
2 red onions, finely sliced
3 ½ oz. red wine
5 oz. castor sugar

Put all the ingredients for the marmalade in a sauté pan, and cook on a low heat until all the red wine is reduced and the onions are soft.

Garnish:
Ciabatta crouton
8 asparagus spears
3 ½ oz. mixed mushrooms (shitake, oyster, Portobello)

Cut four slices of ciabatta bread and, with a two-inch round cutter, cut out four discs, rub with olive oil and lightly toast in a pan. Set aside.

Method:

Add some olive oil to a pan and seal the pork loin on each side. Transfer to a roasting tray and cook in a preheated oven for 20 minutes at 350° F. Leave to rest. In same pan, add a little more olive oil and sauté the mushrooms, season to taste with salt and pepper. Blanch the asparagus spears in boiling water for one minute and set aside.To serve, put the croutons off-center on four warm plates. Put a spoon of the marmalade on top of each crouton. Sit the pork loin on top of the marmalade and place the mushrooms and asparagus around the plate.

View the full article and all 10 dishes here.

 

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