eCook Meal
Golden Pork & Creamy Mustard Rice
with spinach & sun-dried tomato
Show off your culinary talent for creating a restaurant-quality dinner at home, Chef! Expect exclamations of delight as you serve this plate of great food, featuring buttery, pan-seared pork rump slices coated in a homemade mustard & cream sauce, elevated with earthy spinach & tangy sun-dried tomato. The steaming portion of rice brings everything together and a garnish of chives that finishing touch.
Serving guide
Choose your portion size.
READY THE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
JUICY Pork RUMP
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
ADD SOME COLOUR
Return the pan, wiped down, to medium heat. Add the sun-dried tomatoes and cook until warmed through, 1-2 minutes. Drain any excess oil and mix in the mustard crème, and 20ml [40ml]|#7DA0D7 of water. Add the Spinach and cook until wilted, 1-2 minutes. Loosen with a splash of water if it's too thick. Remove the heat and season.
ENJOY, CHEF!
Plate up the rice, top with the Pork, and the creamy mustard sauce. Garnish with the chives.
READY THE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
JUICY Pork RUMP
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
ADD SOME COLOUR
Return the pan, wiped down, to medium heat. Add the sun-dried tomatoes and cook until warmed through, 1-2 minutes. Drain any excess oil and mix in the mustard crème, and 20ml [40ml]|#7DA0D7 of water. Add the Spinach and cook until wilted, 1-2 minutes. Loosen with a splash of water if it's too thick. Remove the heat and season.
ENJOY, CHEF!
Plate up the rice, top with the Pork, and the creamy mustard sauce. Garnish with the chives.
READY THE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
JUICY Pork RUMP
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
ADD SOME COLOUR
Return the pan, wiped down, to medium heat. Add the sun-dried tomatoes and cook until warmed through, 1-2 minutes. Drain any excess oil and mix in the mustard crème, and 60ml [80ml]|#7DA0D7 of water. Add the Spinach and cook until wilted, 2-4 minutes. Loosen with a splash of water if it's too thick. Remove the heat and season.
ENJOY, CHEF!
Plate up the rice, top with the Pork, and the creamy mustard sauce. Garnish with the chives.
READY THE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
JUICY Pork RUMP
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
ADD SOME COLOUR
Return the pan, wiped down, to medium heat. Add the sun-dried tomatoes and cook until warmed through, 1-2 minutes. Drain any excess oil and mix in the mustard crème, and 60ml [80ml]|#7DA0D7 of water. Add the Spinach and cook until wilted, 2-4 minutes. Loosen with a splash of water if it's too thick. Remove the heat and season.
ENJOY, CHEF!
Plate up the rice, top with the Pork, and the creamy mustard sauce. Garnish with the chives.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R47.67
for 4 servings · R11.92 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 5% of packR2.67
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Spinach needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
Not in the Woolies basket — source these elsewhere:
- Mustard Crème
- Pork Rump
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Golden Pork & Creamy Mustard Rice?
The preparation time for Golden Pork & Creamy Mustard Rice with spinach & sun-dried tomato is between 15 and 35 minutes.
What is the total time required to make Golden Pork & Creamy Mustard Rice with spinach & sun-dried tomato?
The total time required to make Golden Pork & Creamy Mustard Rice with spinach & sun-dried tomato is between 30 and 50 minutes.
How many servings does Golden Pork & Creamy Mustard Rice provide?
4 servings
What are the main ingredients in Golden Pork & Creamy Mustard Rice?
Fresh Chives, Mustard Creme, Pork Rump, Spinach, Sun-dried Tomatoes, White Basmati Rice
What is the nutritional information of Golden Pork & Creamy Mustard Rice?
Calories: 600, Carbs: 61 grams, Fat: grams, Protein: 41.6 grams, Sugar: 6.3 grams, Salt: 253 grams
How do I prepare Golden Pork & Creamy Mustard Rice?
ENJOY, CHEF!: Plate up the rice, top with the pork, and the creamy mustard sauce. Garnish with the chives. ADD SOME COLOUR: Return the pan, wiped down, to medium heat. Add the sun-dried tomatoes and cook until warmed through, 1-2 minutes. Drain any excess oil and mix in the mustard crème, and 20ml [40ml]|#7DA0D7 of water. Add the spinach and cook until wilted, 1-2 minutes. Loosen with a splash of water if it's too thick. Remove the heat and season. JUICY PORK RUMP: Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning. READY THE RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Golden Pork & Creamy Mustard Rice?
Fresh Chives, Mustard Creme, Pork Rump, Spinach, Sun-dried Tomatoes, White Basmati Rice
How many calories does Golden Pork & Creamy Mustard Rice have?
600 calories
How much fat content does Golden Pork & Creamy Mustard Rice have?
grams