So we’ve made things a little easier by presenting this authentic South African recipe with your choice of de-boned pork loin or leg of lamb as the centerpiece. Or, if you have access to wild venison, the dish will come quite close to the original. I suggest using some leftover red wine in the recipe. Pair with Stellenbosch Hills 2012 Polkadraai Pinotage-Merlot. (Recipe courtesy of Robin Garr wineloverspage.com)
Recipes
International Series Wine Club
Roasted Pork or Lamb Springbok Style
Ingredients
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salt and black pepper, to taste
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1/2 tsp ground allspice
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2 Tbsp chopped fresh sage
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3/4 to 1 lb boneless pork loin (or leg of lamb or venison)
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2 garlic cloves
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3/4 cup dry red wine
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2 Tbsp all-purpose flour
Rub the salt, pepper, allspice and sage on the meat and put it in a bowl. Cover and keep in the refrigerator overnight.
When it’s time to roast, pre-heated oven to 300°F.
Slice the garlic into slivers and poke them into slits all over the meat. Roll the meat into a tight package and tie it securely with cooking string.
Put the meat in a roasting pan and add the wine. Cover with a lid or foil and roast in the pre-heated oven until the meat is very tender, for about 1 hour for pork or lamb, or 2 hours for venison. Add a little water now and then if needed. This is not a dish to serve rare.
Put the cooked roast on a warm plate and let it rest, covered with foil, for about 10 minutes, before serving. Remove the strings, carve and serve.
If you like, use the pan drippings with a little more water or red wine to make a quick, flour-thickened pan sauce.
Serves 2.
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