800 g springbok loin, trimmed
150 g streaky bacon

1 medium red cabbage, thinly sliced
250 ml port
250 ml red wine
100 ml red wine vinegar
1 tbsp sugar

120 g asparagus

1 lt beef stock
375 ml port
100 g dark chocolate
sea salt and black pepper

SPRINGBOK
Place a sheet of cling wrap on your work surface

Lay the streaky bacon on top of the cling wrap creating a 'sheet’ of bacon

Place the springbok loin parallel to you at the edge

Carefully lift the cling wrap up and roll the bacon around the loin, making sure you do not roll the cling wrap in the loin but keeping it on the outside

Refrigerate for 30 minutes

Pre heat the oven to 180°C

Remove the cling wrap and pan sear the loin in a hot griddle pan

Place in the oven and bake for 12 minutes

Remove and allow to rest for 10 minutes before slicing portions

CARAMALISED RED CABBAGE
Sauté cabbage in a sauce pan over a medium heat until tender

Add the port, red wine, red wine vinegar, sugar and cook until the liquid has reduced by two thirds

JUS
Place a saucepan on a high heat

Add the port and reduce by half

Add the beef stock and chocolate and reduce again by half

If you desire a thicker consistency add a table spoon of corn flour mixed with water

Season to taste

ASPARAGUS
blanch asparagus for 1 minute in salted water