Baby Piglet made with Takamaka Rum


By on 30th November 2016

Sunsets are made for piggies who’ve had too much rum

You’ll never forget seeing a Seychelles sunset. Especially when you consider that the highest point across all the islands is 909 metres, with the average island (there are 115 across the Seychelles) only 30 metres above sea level, nothing will be blocking your view. This geological fact means wherever you are eating your evening meal it always comes standard with a stunning view of the setting sun.

We asked often wonder what would be the most exceptional mean you can have while taking in an incredible Seychelles sunset and this is what we came up with, the Baby Piglet with a Takamaka Rum and Raisin Sauce.

Baby Piglet with a Takamaka Rum and Raisin Sauce

You will require a relaxed ambiance to enjoy the following meal. And because it is served at dusk it would be advised to prepare a professionally made cocktail

Ingredients: (Serves 1)

  • Two pork tenderloins, (Make sure that the silver skin and the thin end are removed as they will be used for the sauce);
  • One tbsp of ground myrtle pepper;
  • Salt and pepper;
  • Olive oil;
  • Half a cup of water;
  • Half a cup of Takamaka Dark Rum;
  • Half a cup of heavy whipping cream;
  • And half a cup of raisins.

Cut your two pork tenderloins in half, yielding four pieces. Take your one tablespoon of ground up myrtle pepper, and salt and pepper, and sprinkle over the tenderloins, then rub them all over the scraps.

Heat the olive oil in a large skillet over a medium high heat. Sear the tenderloins on all sides, then let them cook for about 15 – 20 minutes, for medium to medium well. After you’re done cooking the cuts, remove the pan from the stove and let them rest in a corningware dish for a while, covered with foil.

Remove the excess oil from the skillet and place back onto the heat.

For the rum and raisin sauce, add the pork scraps to the pan and quickly sear them. Pour water into the pan and let it deglaze, then scrape the brown pork bits off the bottom. Simmer until the water has reduced and dissolved the residue pork bits into a flavourful broth – this should be a fairly quick process.

Once you’re happy with the broth remove the larger pork scraps. Now add your Takamaka Dark Rum, heavy whipping cream, and raisins to the broth. Stir the following mixture and let it reduce again until the sauce has thickened.

You’re now ready to serve. Slice the cooked pork pieces in half, at an angle, and pour the rum and raisin sauce over them.