eCook Meal
Glazed Pork & Roast Veg
with roasted butternut & a fresh salad
Cranberry & red wine glazed pork is served with crispy roasted butternut and juicy beetroot infused with thyme. Served with a fresh feta salad. A simple yet divine dinner awaits you!
Serving guide
Choose your portion size.
LET’S GET GOING
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil, ½ the chopped thyme, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ROASTY TOASTY Butternut
Boil the kettle for step 3. When the Beetroot has been roasting for 10 minutes, shift to one side and place the Butternut pieces on the other half of the roasting tray. Coat in oil and season. Roast for the remaining time until cooked through and crispy (shifting halfway).
STICKY GLAZE
Dilute the Beef stock with 75ml of boiling water. Place a pan over medium-high heat. When hot, add the red wine and the remaining Thyme. Cook until the wine has almost fully evaporated, 2-3 minutes. Whisk in the diluted stock and the cranberry jam. Simmer until slightly thickened and reduced, 5-7 minutes (stirring regularly). Season, place in a bowl, and set aside.
STICKY, JUICY STEAK
Return the pan, wiped down, to high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, add the glaze and turn the pork until fully coated (if the glaze has cooled and thickened, add a splash of hot water to loosen it). Remove from the heat, reserving the glaze, and set aside to rest for 3-5 minutes before slicing and seasoning.
FRESH SALAD
In a salad bowl, dress the rinsed salad leaves and the crumbled Feta with a drizzle of olive oil and seasoning.
A FEAST AWAITS
Dish up the roasted Beetroot & Butternut. Lay slices of juicy pork alongside and drizzle with the reserved glaze. Serve with the fresh salad. Beautiful, Chef!
LET’S GET GOING
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil, ½ the chopped thyme, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ROASTY TOASTY Butternut
Boil the kettle for step 3. When the Beetroot has been roasting for 10 minutes, shift to one side and place the Butternut pieces on the other half of the roasting tray. Coat in oil and season. Roast for the remaining time until cooked through and crispy (shifting halfway).
STICKY GLAZE
Dilute the Beef stock with 100ml of boiling water. Place a pan over medium-high heat. When hot, add the red wine and the remaining Thyme. Cook until the wine has almost fully evaporated, 2-3 minutes. Whisk in the diluted stock and the cranberry jam. Simmer until slightly thickened and reduced, 5-7 minutes (stirring regularly). Season, place in a bowl, and set aside.
STICKY, JUICY STEAK
Return the pan, wiped down, to high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, add the glaze and turn the pork until fully coated (if the glaze has cooled and thickened, add a splash of hot water to loosen it). Remove from the heat, reserving the glaze, and set aside to rest for 3-5 minutes before slicing and seasoning.
FRESH SALAD
In a salad bowl, dress the rinsed salad leaves and the crumbled Feta with a drizzle of olive oil and seasoning.
A FEAST AWAITS
Dish up the roasted Beetroot & Butternut. Lay slices of juicy pork alongside and drizzle with the reserved glaze. Serve with the fresh salad. Beautiful, Chef!
LET’S GET GOING
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil, ½ the chopped thyme, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ROASTY TOASTY Butternut
Boil the kettle for step 3. When the Beetroot has been roasting for 10 minutes, shift to one side and place the Butternut pieces on the other half of the roasting tray. Coat in oil and season. Roast for the remaining time until cooked through and crispy (shifting halfway).
STICKY GLAZE
Dilute the Beef stock with 125ml of boiling water. Place a pan over medium-high heat. When hot, add the red wine and the remaining Thyme. Cook until the wine has almost fully evaporated, 3-5 minutes. Whisk in the diluted stock and the cranberry jam. Simmer until slightly thickened and reduced, 7-10 minutes (stirring regularly). Season, place in a bowl, and set aside.
STICKY, JUICY STEAK
Return the pan, wiped down, to high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, add the glaze and turn the pork until fully coated (if the glaze has cooled and thickened, add a splash of hot water to loosen it). Remove from the heat, reserving the glaze, and set aside to rest for 3-5 minutes before slicing and seasoning.
FRESH SALAD
In a salad bowl, dress the rinsed salad leaves and the crumbled Feta with a drizzle of olive oil and seasoning.
A FEAST AWAITS
Dish up the roasted Beetroot & Butternut. Lay slices of juicy pork alongside and drizzle with the reserved glaze. Serve with the fresh salad. Beautiful, Chef!
LET’S GET GOING
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil, ½ the chopped thyme, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ROASTY TOASTY Butternut
Boil the kettle for step 3. When the Beetroot has been roasting for 10 minutes, shift to one side and place the Butternut pieces on the other half of the roasting tray. Coat in oil and season. Roast for the remaining time until cooked through and crispy (shifting halfway).
STICKY GLAZE
Dilute the Beef stock with 150ml of boiling water. Place a pan over medium-high heat. When hot, add the red wine and the remaining Thyme. Cook until the wine has almost fully evaporated, 3-5 minutes. Whisk in the diluted stock and the cranberry jam. Simmer until slightly thickened and reduced, 7-10 minutes (stirring regularly). Season, place in a bowl, and set aside.
STICKY, JUICY STEAK
Return the pan, wiped down, to high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, add the glaze and turn the pork until fully coated (if the glaze has cooled and thickened, add a splash of hot water to loosen it). Remove from the heat, reserving the glaze, and set aside to rest for 3-5 minutes before slicing and seasoning.
FRESH SALAD
In a salad bowl, dress the rinsed salad leaves and the crumbled Feta with a drizzle of olive oil and seasoning.
A FEAST AWAITS
Dish up the roasted Beetroot & Butternut. Lay slices of juicy pork alongside and drizzle with the reserved glaze. Serve with the fresh salad. Beautiful, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R95.20
for 4 servings · R23.80 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
-
Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
-
Red Wine needs 250 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 100% of packR44.99
-
Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
Not in the Woolies basket — source these elsewhere:
- Cranberry Jam
- Pork Neck Steak
- NOMU Beef Stock
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Glazed Pork & Roast Veg?
The preparation time for Glazed Pork & Roast Veg with roasted butternut & a fresh salad is between 15 and 30 minutes.
What is the total time required to make Glazed Pork & Roast Veg with roasted butternut & a fresh salad?
The total time required to make Glazed Pork & Roast Veg with roasted butternut & a fresh salad is between 40 and 60 minutes.
How many servings does Glazed Pork & Roast Veg provide?
4 servings
What are the main ingredients in Glazed Pork & Roast Veg?
Beef, Beetroot, Butternut, Cranberry Jam, Feta, Green Leaves, NOMU Beef Stock, Pork Neck Steak, Red Wine, Thyme
What is the nutritional information of Glazed Pork & Roast Veg?
Calories: 846, Carbs: 57 grams, Fat: grams, Protein: 42.4 grams, Sugar: 17.3 grams, Salt: 1084 grams
How do I prepare Glazed Pork & Roast Veg?
ROASTY TOASTY BUTTERNUT: Boil the kettle for step 3. When the beetroot has been roasting for 10 minutes, shift to one side and place the butternut pieces on the other half of the roasting tray. Coat in oil and season. Roast for the remaining time until cooked through and crispy (shifting halfway). FRESH SALAD: In a salad bowl, dress the rinsed salad leaves and the crumbled feta with a drizzle of olive oil and seasoning. STICKY, JUICY STEAK: Return the pan, wiped down, to high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, add the glaze and turn the pork until fully coated (if the glaze has cooled and thickened, add a splash of hot water to loosen it). Remove from the heat, reserving the glaze, and set aside to rest for 3-5 minutes before slicing and seasoning. A FEAST AWAITS: Dish up the roasted beetroot & butternut. Lay slices of juicy pork alongside and drizzle with the reserved glaze. Serve with the fresh salad. Beautiful, Chef! LET’S GET GOING: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, ½ the chopped thyme, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). STICKY GLAZE: Dilute the beef stock with 100ml of boiling water. Place a pan over medium-high heat. When hot, add the red wine and the remaining thyme. Cook until the wine has almost fully evaporated, 2-3 minutes. Whisk in the diluted stock and the cranberry jam. Simmer until slightly thickened and reduced, 5-7 minutes (stirring regularly). Season, place in a bowl, and set aside.
What should be prepared from my kitchen to make Glazed Pork & Roast Veg?
Beef, Beetroot, Butternut, Cranberry Jam, Feta, Green Leaves, NOMU Beef Stock, Pork Neck Steak, Red Wine, Thyme
How many calories does Glazed Pork & Roast Veg have?
846 calories
How much fat content does Glazed Pork & Roast Veg have?
grams