Our recommendation of this succulent cut is to cook it over the hot coals of an open fire. Remove any silver skin adhering to the loin. With a sharp-pointed knife make small slits in the loin every 5cm, taking care to slit with the grain of the meat. Into each slit, push a shard of hard butter and a small slither of garlic if desired. Baste the loin with olive oil then cover with fresh ground black pepper to taste. Cook on the fire until crisp and brown on the outside and pink to rare inside – a hot fire is essential. When done the loin can be sliced thinly and served, or cut into medallions to be seared quickly before serving. Serve with marula or cranberry jelly, wasabi potato salad and green beans with a balsamic vinegar dressing.
