Light meals don’t have to be boring. Why not give our delicious pan seared pork neck steak, dried cranberry, and pineapple salad with a delish wholegrain mustard & chilli dressing a go? It is easy as 1, 2, 3 yet ranks at 100 on the flavour scale!
Broccoli & Mustard-lemon Pork
Broccoli & Mustard-lemon Pork
with pineapple pieces, fresh chilli & lemon
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Broccoli Florets
- Cucumber
- Dried Cranberries
- Fresh Chilli
- Fresh Chillies
- Lemon
- Lemons
- Pineapple Pieces
- Pork Neck Steak
- Red Onion
- Red Onions
- Salad Leaves
- Wholegrain Mustard
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BROCCOLI BEAUT
Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway.
PORK TIME!
When the broccoli has 10 minutes remaining, place a nonstick pan over a medium-high heat. Pat the pork neck steak dry with some paper towel and coat in oil. When the pan is hot, sear the pork for 4-6 minutes, until browned and cooked through. Remove from the pan and allow to rest for 5 minutes before thinly slicing. Season the slices.
VIBRANT SALAD
When the broccoli is done, place in a bowl. Add the onion slices (to taste), the chopped pineapple, the rinsed salad leaves, the chopped cranberries, and the cucumber half-moons. Mix until fully combined. In a separate bowl, combine the juice from 1 lemon wedge, the chopped chilli (to taste), the mustard, a drizzle of oil, and seasoning.
THE MAIN EVENT!
Plate up the cranberry salad. Top with the juicy pork slices and drizzle over the mustard-lemon dressing. Easy yet totally delicious, Chef!
Broccoli Florets - 150g
Pork Neck Steak - 160g
Red Onion - 1
Pineapple Pieces - 60g
Salad Leaves - 20g
Dried Cranberries - 20g
Cucumber - 100g
Lemon - 1
Fresh Chilli - 1
Wholegrain Mustard - 5ml
BROCCOLI BEAUT
Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway.
PORK TIME!
When the broccoli has 10 minutes remaining, place a nonstick pan over a medium-high heat. Pat the pork neck steak dry with some paper towel and coat in oil. When the pan is hot, sear the pork for 4-6 minutes, until browned and cooked through. Remove from the pan and allow to rest for 5 minutes before thinly slicing. Season the slices.
VIBRANT SALAD
When the broccoli is done, place in a bowl. Add the onion slices (to taste), the chopped pineapple, the rinsed salad leaves, the chopped cranberries, and the cucumber half-moons. Mix until fully combined. In a separate bowl, combine the juice from 2 lemon wedges, the chopped chilli (to taste), the mustard, a drizzle of oil, and seasoning.
THE MAIN EVENT!
Plate up the cranberry salad. Top with the juicy pork slices and drizzle over the mustard-lemon dressing. Easy yet totally delicious, Chef!
Broccoli Florets - 300g
Pork Neck Steak - 320g
Red Onion - 1
Pineapple Pieces - 120g
Salad Leaves - 40g
Dried Cranberries - 40g
Cucumber - 200g
Lemon - 1
Fresh Chilli - 1
Wholegrain Mustard - 10ml
BROCCOLI BEAUT
Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
PORK TIME!
When the broccoli has 10 minutes remaining, place a nonstick pan over a medium-high heat. Pat the pork neck steak dry with some paper towel and coat in oil. When the pan is hot, sear the pork for 4-6 minutes, until browned and cooked through. Remove from the pan and allow to rest for 5 minutes before thinly slicing. Season the slices.
VIBRANT SALAD
When the broccoli is done, place in a bowl. Add the onion slices (to taste), the chopped pineapple, the rinsed salad leaves, the chopped cranberries, and the cucumber half-moons. Mix until fully combined. In a separate bowl, combine the juice from 3 lemon wedges, the chopped chilli (to taste), the mustard, a drizzle of oil, and seasoning.
THE MAIN EVENT!
Plate up the cranberry salad. Top with the juicy pork slices and drizzle over the mustard-lemon dressing. Easy yet totally delicious, Chef!
Broccoli Florets - 450g
Pork Neck Steak - 480g
Red Onions - 2
Pineapple Pieces - 180g
Salad Leaves - 60g
Dried Cranberries - 60g
Cucumber - 300g
Lemons - 2
Fresh Chillies - 2
Wholegrain Mustard - 15ml
BROCCOLI BEAUT
Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
PORK TIME!
When the broccoli has 10 minutes remaining, place a nonstick pan over a medium-high heat. Pat the pork neck steak dry with some paper towel and coat in oil. When the pan is hot, sear the pork for 4-6 minutes, until browned and cooked through. Remove from the pan and allow to rest for 5 minutes before thinly slicing. Season the slices.
VIBRANT SALAD
When the broccoli is done, place in a bowl. Add the onion slices (to taste), the chopped pineapple, the rinsed salad leaves, the chopped cranberries, and the cucumber half-moons. Mix until fully combined. In a separate bowl, combine the juice from 4 lemon wedges, the chopped chilli (to taste), the mustard, a drizzle of oil, and seasoning.
THE MAIN EVENT!
Plate up the cranberry salad. Top with the juicy pork slices and drizzle over the mustard-lemon dressing. Easy yet totally delicious, Chef!
Broccoli Florets - 600g
Pork Neck Steak - 640g
Red Onions - 2
Pineapple Pieces - 240g
Salad Leaves - 80g
Dried Cranberries - 80g
Cucumber - 400g
Lemons - 2
Fresh Chillies - 2
Wholegrain Mustard - 20ml
Woolies Products in this dish
