Pan fried Springbok loin with baby potatoes
divanb
Pan fried Springbok loin with baby potatoes, young spinach and sherry vinegar smoked paprika butter
Equipment
Test
Ingredients
800g clean springbok loin, try to keep the loin whole or in 2 pieces of 400g (Any small antelope loins would work)
800g baby potatoes (about 5 pp )
200g baby spinach, well washed
200 g butter
20ml oil
30ml sherry vinegar (You can add more if you like )
Smoked paprika
Cumin
White pepper
Salt
Instructions
1
Cook your baby potatoes in salted water, always start in cold water, when they are cooked strain and set aside.
2
Rub your loin with the oil and then season with the smoked paprika, white pepper and cumin as well as salt, just a good season like any other spice will do.
3
Heat a big pan, preferably non stick, seal your loin on all side for about a min so 4 min cooking time (2 min aside if you like a more medium piece of meat)
4
Turn down the heat and add the butter ,the butter will melt quick when it begins to froth add the sherry vinegar, this will stop the butter from burning.
5
Turn off the heat and baste the loin a couple of times with the butter.
6
Remove the loins from the pan and set aside.
7
Cut your baby potatoes in to rings about 1cm thick add the potatoes to the pan with the baby spinach and heat up gently the spinach will wilt quickly when the spinach and potatoes are warm you can season with a bit more salt, paprika and white pepper.
8
Spoon the baby potatoes and spinach into a dish or individual plates and slice the loins nice and thin, pack on top of the potatoes and finish the plate with the butter sauce that is still in the pan by drizzling over the meat.
English 
Afrikaans