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Loin of Pork

More from Chef TK Southern Sun Elangeni & Maharani

Main Course

Loin of Pork
bacon wrapped deboned mealie pap William apple puree BBQ jus green beans
to be paired with Fleur du cap Merlot

Pork fillet:

  • 2 x pork fillets, sinew removed
  • 10 rashers streaky bacon
  • 4 leaves spinach, blanched
  • salt and pepper
  • splash of soya sauce
  • 100ml honey
  • 500ml beef stock

Mushroom duxelles:

  • 50g butter
  • 50g finely chopped onion
  • 1tsp crushed garlic
  • 250g mushrooms, finely chopped
  • 100g bread crumbs
  • salt and pepper


  1. Season and seal the pork fillets thoroughly – set aside
  2. Prepare the duxelles by melting the butter in a sauté pan add the onions and garlic once transparent then add the mushrooms and cook well until mixture is dry – mix in bread crumbs and season and set aside.
  3. Lay the bacon out on a cutting board overlapping each end with each other then spread out the dried spinach leaves over the bacon now spread out the duxelles mixture evenly, place the pork fillet in the middle.
  4. Carefully roll, secure with toothpicks, ensure that the ends of the bacon are wrapped underneath on the roasting tray.
  5. Allow to rest in the chiller for 25mins and then remove and baste with soy and honey and roast at 180’C until pink then remove and allow to rest before slicing.


Mealie pap William:

  • 300g mealie pap
  • 1Tblsp butter
  • 1cup cut corn
  • salt and pepper


  1. Cook mealie pap to stiff then add cut corn and butter and seasoning
  2. Once cool enough to handle shape into pear shapes then crumb and allow to chill
  3. When needed deep-fry until golden brown and hot through

Cook the green beans al dente – season and butter

To prepare the BBQ jus – reduce the stock by half and add the roasting pan juices, strain

Now plated and garnish accordingly



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