Recipes

International Series Wine Club

Roasted Pork or Lamb Springbok Style

Roasted Pork or Lamb Springbok Style

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)

Ingredients

  • salt and black pepper, to taste

  • 1/2 tsp ground allspice

  • 2 Tbsp chopped fresh sage

  • 3/4 to 1 lb boneless pork loin (or leg of lamb or venison)

  • 2 garlic cloves 

  • 3/4 cup dry red wine

  • 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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