What are the main ingredients in Pork Rump & Caramelised Onion Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Pork Rump & Caramelised Onion Sauce?

Calories: 789, Carbs: 45 grams, Fat: grams, Protein: 36.1 grams, Sugar: 13.6 grams, Salt: 898 grams

How do I prepare Pork Rump & Caramelised Onion Sauce?

HALF-MOON HEAVEN: Preheat the oven to 200°C. Place the butternut half-moons on half of a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes, shifting halfway. In a bowl, toss the halved baby tomatoes with a drizzle of oil and seasoning. Set aside. TIME TO GO NUTS: Place the chopped almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. CARAMELISATION STATION: Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste). THE ROAST WITH THE MOST: When the butternut is halfway, remove the tray from the oven and scatter the dressed baby tomatoes over the other half of the tray. Return to the oven and roast for the remaining time. On completion, the tomatoes should be starting to blister and the butternut should be cooked through. SAUCE IT UP: Boil the kettle. When the onions are done, keep the onions in the pan and the pan on the heat and add the grated garlic and the crushed pepper to the pan. Fry for 30-60 seconds until fragrant, shifting constantly. Add 150ml of boiling water and the stock. Leave to simmer for 3-4 minutes until slightly reduced. Remove from the heat and add the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season to taste. Cover to keep warm. PERFECT THE PORK: Place a pan over medium-high heat with a drizzle of oil. Pat the pork rump dry with paper towel and coat in seasoning. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steak). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. In a bowl, combine the rinsed green leaves, the toasted almonds, the roasted tomatoes, a drizzle of oil, and seasoning. DINNER TIME!: Plate up the pork rump slices and drizzle over the caramelised onion sauce. Side with the roasted baby tomato salad and the butternut half-moons. Sprinkle over the chopped chives.

What should be prepared from my kitchen to make Pork Rump & Caramelised Onion Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Pork Rump & Caramelised Onion Sauce

For pork at its finest, this recipe is a must-have. A creamy, caramelised sauce laced with fragrant fried onion and garlic, draped over a seared piece of pork rump. An almond and tomato salad accompanied by roasted butternut half-moons finish this succulent and satisfying dish.

Pork Rump & Caramelised Onion Sauce

with fresh chives, crème fraîche & butternut

Hands on Time: 15 - 35 minutes

Overall Time: 40 - 65 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Tomatoes
Butternut
Creme Fraiche
Crushed Black Pepper
Fresh Chives
Garlic Clove
Garlic Cloves
Green Leaves
Onion
Onions
Pork Rump
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Photo of Pork Rump & Caramelised Onion Sauce

Serves 1

HALF-MOON HEAVEN
Preheat the oven to 200°C. Place the butternut half-moons on half of a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes, shifting halfway. In a bowl, toss the halved baby tomatoes with a drizzle of oil and seasoning. Set aside.
TIME TO GO NUTS
Place the chopped almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside.
CARAMELISATION STATION
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste).
THE ROAST WITH THE MOST
When the butternut is halfway, remove the tray from the oven and scatter the dressed baby tomatoes over the other half of the tray. Return to the oven and roast for the remaining time. On completion, the tomatoes should be starting to blister and the butternut should be cooked through.
SAUCE IT UP
Boil the kettle. When the onions are done, keep the onions in the pan and the pan on the heat and add the grated garlic and the crushed pepper to the pan. Fry for 30-60 seconds until fragrant, shifting constantly. Add 100ml of boiling water and the stock. Leave to simmer for 2-3 minutes until slightly reduced. Remove from the heat and add the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season to taste. Cover to keep warm.
PERFECT THE PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork rump dry with paper towel and coat in seasoning. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steak). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. In a bowl, combine the rinsed green leaves, the toasted almonds, the roasted tomatoes, a drizzle of oil, and seasoning.
DINNER TIME!
Plate up the pork rump slices and drizzle over the caramelised onion sauce. Side with the roasted baby tomato salad and the butternut half-moons. Sprinkle over the chopped chives.

Butternut - 250g
Baby Tomatoes - 80g
Almonds - 10g
Onion - 1
Garlic Clove - 1
Crushed Black Pepper - 5ml
Vegetable Stock - 1 sachet
Crème Fraîche - 30ml
Pork Rump - 150g
Green Leaves - 20g
Fresh Chives - 4g

Download the Recipe

Serves 2

HALF-MOON HEAVEN
Preheat the oven to 200°C. Place the butternut half-moons on half of a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes, shifting halfway. In a bowl, toss the halved baby tomatoes with a drizzle of oil and seasoning. Set aside.
TIME TO GO NUTS
Place the chopped almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside.
CARAMELISATION STATION
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste).
THE ROAST WITH THE MOST
When the butternut is halfway, remove the tray from the oven and scatter the dressed baby tomatoes over the other half of the tray. Return to the oven and roast for the remaining time. On completion, the tomatoes should be starting to blister and the butternut should be cooked through.
SAUCE IT UP
Boil the kettle. When the onions are done, keep the onions in the pan and the pan on the heat and add the grated garlic and the crushed pepper to the pan. Fry for 30-60 seconds until fragrant, shifting constantly. Add 150ml of boiling water and the stock. Leave to simmer for 3-4 minutes until slightly reduced. Remove from the heat and add the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season to taste. Cover to keep warm.
PERFECT THE PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork rump dry with paper towel and coat in seasoning. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steak). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. In a bowl, combine the rinsed green leaves, the toasted almonds, the roasted tomatoes, a drizzle of oil, and seasoning.
DINNER TIME!
Plate up the pork rump slices and drizzle over the caramelised onion sauce. Side with the roasted baby tomato salad and the butternut half-moons. Sprinkle over the chopped chives.

Butternut - 500g
Baby Tomatoes - 160g
Almonds - 20g
Onion - 1
Garlic Clove - 1
Crushed Black Pepper - 10ml
Vegetable Stock - 1 sachet
Crème Fraîche - 60ml
Pork Rump - 300g
Green Leaves - 40g
Fresh Chives - 8g

Download the Recipe

Serves 3

HALF-MOON HEAVEN
Preheat the oven to 200°C. Place the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes, shifting halfway. Place the halved baby tomatoes on a second roasting tray. Coat in oil, season, and set aside.
TIME TO GO NUTS
Place the chopped almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside.
CARAMELISATION STATION
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste).
THE ROAST WITH THE MOST
When the butternut is halfway, pop the tray of dressed baby tomatoes in the hot oven and roast for the remaining time. On completion, the tomatoes should be starting to blister and the butternut should be cooked through.
SAUCE IT UP
Boil the kettle. When the onions are done, keep the onions in the pan and the pan on the heat and add the grated garlic and the crushed pepper to the pan. Fry for 30-60 seconds until fragrant, shifting constantly. Add 200ml of boiling water and the stock. Leave to simmer for 4-5 minutes until slightly reduced. Remove from the heat and add the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season to taste. Cover to keep warm.
PERFECT THE PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork rump dry with paper towel and coat in seasoning. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steak). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. In a bowl, combine the rinsed green leaves, the toasted almonds, the roasted tomatoes, a drizzle of oil, and seasoning.
DINNER TIME!
Plate up the pork rump slices and drizzle over the caramelised onion sauce. Side with the roasted baby tomato salad and the butternut half-moons. Sprinkle over the chopped chives.

Butternut - 750g
Baby Tomatoes - 240g
Almonds - 30g
Onions - 2
Garlic Cloves - 2
Crushed Black Pepper - 15ml
Vegetable Stock - 2 sachets
Crème Fraîche - 85ml
Pork Rump - 450g
Green Leaves - 60g
Fresh Chives - 12g

Download the Recipe

Serves 4

HALF-MOON HEAVEN
Preheat the oven to 200°C. Place the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes, shifting halfway. Place the halved baby tomatoes on a second roasting tray. Coat in oil, season, and set aside.
TIME TO GO NUTS
Place the chopped almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside.
CARAMELISATION STATION
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste).
THE ROAST WITH THE MOST
When the butternut is halfway, pop the tray of dressed baby tomatoes in the hot oven and roast for the remaining time. On completion, the tomatoes should be starting to blister and the butternut should be cooked through.
SAUCE IT UP
Boil the kettle. When the onions are done, keep the onions in the pan and the pan on the heat and add the grated garlic and the crushed pepper to the pan. Fry for 30-60 seconds until fragrant, shifting constantly. Add 250ml of boiling water and the stock. Leave to simmer for 5-6 minutes until slightly reduced. Remove from the heat and add the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season to taste. Cover to keep warm.
PERFECT THE PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork rump dry with paper towel and coat in seasoning. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steak). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. In a bowl, combine the rinsed green leaves, the toasted almonds, the roasted tomatoes, a drizzle of oil, and seasoning.
DINNER TIME!
Plate up the pork rump slices and drizzle over the caramelised onion sauce. Side with the roasted baby tomato salad and the butternut half-moons. Sprinkle over the chopped chives.