Natal-Style Stuffed Pork Loin

Thaw the partridge the day before cooking and tie one leg to another with kitchen twine

In a bowl, mix together the mashed garlic, wine, nutmeg, and olive oil

Spread it all over the partridge without piercing it and cover with aluminum foil

Bake the oven at 180°C and put the partridge in according to the packaging

Remove from the oven and let it cool down

Reserve the sauce that was left in the baking dish

Crust

In a pan, heat the olive oil and sauté the garlic until golden brown, then add the parsley, curry powder, and almonds, stirring until homogeneous

Let it cool down

Caramel Sauce

Put in a blender previously mashed mangoes with water, honey, and ginger

Bake at high heat until the mixture reduces to 1/3 of its original volume

Let it cool down in the refrigerator for about an hour

Pork Loin

Remove the twine from the partridge and brush all over with caramel sauce

Cover with almond crust

Bake in a medium oven at 15 minutes or until the meat is warm

In a pan, put the remaining caramel sauce and gradually add the baking dish's sauce until it tastes sweet and sour

Put in a mold and serve.