Passion for Pork

Recipe: Peach Stuffed Sage Rubbed Pork Loin

Sharman - Monday, October 21, 2013
Chef Suhail Sayed CCC, Executive Chef, THE WESTIN EDMONTON

FEASTival of Fine Chefs, which happens in the fall each year, is the ultimate gourmet dining experience and one of the best food events in Edmonton. The four-course dinner prepared by some of the finest and most creative chefs Edmonton involves picking up each course from different stations around the Shaw Conference Centre based entirely on the number you are given when you enter the event. The result – everyone at your table comes back with a different dish featuring a basket of locally sourced products. If you’re lucky, your dining companions like to share (like my fave foodie Liane Faulder) and you could end up eating a bite from 8 – 10 different plates.

This year, as a guess of the Alberta Canola Producers Commission, my table was strategically stationed next to The Westin Edmonton’s station where Chef Suhail Sayed was serving a Peach Stuffed Sage Rubbed Pork Loin with carrot bars, fava and black bean cakes, red wine braised red cabbage and potato rings with mission fig jus.

Chef Sayed was kind enough to share not only his pork recipe, but all the accompaniments which made this dish a showstopper at the event.

Peach Stuffed Sage Rubbed Pork Loin

Peach Stuffed Sage Rubbed Pork Loin
Recipe courtesy of Chef Suhail Sayed CCC, Executive Chef, THE WESTIN EDMONTON


225 g               Pork Loin
2                     patty pans

5 g                  chopped sage
15 ml               Vegetable Oil
salt and crushed black pepper to taste

60 g                 canned peach
15 g                 Corn starch
8 g                   agar-agar
salt to taste


  1. Make rub and spread it evenly on pork loin, make a hole in centre horizontally with a steel pipe and keep aside.
  2. Puree the peaches and cook, finish with corn starch and agar-agar to get a thick consistency. Cool it down, fill in piping bag and stuff in centre of the pork loin.
  3. Cook the loin until medium. Visit Passion for Pork here for instructions on how to cook pork tenderloin until perfect.
  4. Plate using Chef Suyad’s accompaniments below.


Carrot bar


75 g                 Carrots cubes blanched,
20 g                 White onion chopped
5 g                   Garlic chopped
20 ml               Orange juice
salt and pepper to taste


  1. Sauté carrot cubes with onion and garlic, once softened add orange juice and reduce, make puree, add agar-agar and cook for 5 minutes.
  2. Spread it in a food pan and cool down.
  3. Cut in square shape and slightly warm it at the time of service.


Fava and black bean cake


60 g                 Fava beans

60 g                Black beans

75 g                 Mire poix- diced carrots, celery, onion

5 g                   Garlic chopped

10                    grams Butter

salt and pepper to taste


  1. Soak the beans overnight.
  2. Boil beans until thoroughly cooked and drain.
  3. In a pan on medium heat, sauté remaining ingredients with beans.
  4. Once onions are translucent, shape in a ring and sear in the pan


Red wine braised red cabbage


250 grams Red cabbage chifoanade

100 ml Red wine

50 ml Apple juice

3- 4 each Bay leaves

15 each Black peppercorn whole


  1. In a pot on low heat, cook the cabbage slowly with all the ingredients till it gets soft


Patty Pan:

Blanch the patty pan in salted water, toss with olive oil and seasoning


Potato ring

1 each Potato peeled

To fry Oil



  1. Make spiral with potato; roll it over a steel ring which is covered with butter paper.
  2. Fry till golden brown, remove from ring and keep it aside.


Mission fig jus

50 ml               Veal jus

7 g                   Dried figs chopped

10 g                 Hard butter cubes


  1. Heat up the veal jus and add figs, reduce to simmer for 10 minutes.
  2. Blend it and keep aside until ready to drizzle over the pork.


Mark Chisholm, the restaurant and bars manager at the Westin, with Liane Faulder, Edmonton Journal