Honey-soaked pork on a low-carb mash of fresh thyme, carrot, and cream. Served with sauteed kale and a fresh salad, dotted with roasted tomatoes. Healthy and delicious: this dinner is the full package!
Heavenly Honey-Mustard Pork
Heavenly Honey-Mustard Pork
with creamy carrot mash, blistered baby tomatoes & feta
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Carrot
- Carrots
- Danish-style Feta
- Fresh Thyme
- Honey-Mustard Sauce
- Kale
- Pork Fillet
- Pumpkin Seeds
- Red Wine Vinegar
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Butter (optional)
- Paper Towel
- Milk (optional)
CARROT LIVE WITHOUT YOU!
Preheat the oven to 200°C. Place the carrot chunks and rinsed thyme sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes. Place ½ the tomatoes in a bowl and toss with oil and seasoning. Set aside for step 3.
POPPIN’ SEEDS & KALE
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Return the pan to a medium-high heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and place in the bowl, cover and set aside.
HALFWAY!
When the carrots have been in for 10 minutes, give them a shift. Add the dressed tomatoes to the roasting tray and roast for the remaining time. On completion, the carrots should be caramelised and the tomatoes blistered.
STICKY PORK
Return the pan to a medium-high heat. Pat the pork dry with paper towel and lightly coat in oil. When the pan is hot, sear the pork for 3-4 minutes, shifting as it colours. In the final 1-2 minutes, baste the pork with the honey-mustard sauce in the pan. On completion, the pork should be browned but not cooked through. Place the pork into tinfoil, pour over the pan juices, and tightly close. Place on the roasting tray in the oven for 2-3 minutes until cooked through. Remove on completion and allow to rest for 5 minutes before thinly slicing and seasoning. Reserve the honey-mustard juices.
LETTUCE FINISH
On completion, remove the veg from the oven and discard the thyme stalks. Place the roasted carrot in a bowl with a splash of milk or water and a knob of butter (optional). Mash with a fork until chunky and season to taste. Halve the remaining, raw tomatoes. Add them and the rinsed leaves to the bowl of sautéed kale. Crumble in the drained feta and toss together with the red wine vinegar, a drizzle of oil and some seasoning.
PLATE UP!
Make a bed of carrot mash, top with the glossy pork, and drizzle over the reserved honey-mustard juices. Serve the kale salad on the side and scatter with roasted tomatoes. Sprinkle over the toasted pumpkin seeds. Gorgeous, Chef!
Carrots - 360g
Fresh Thyme - 2g
Baby Tomatoes - 150g
Pumpkin Seeds - 10g
Kale - 50g
Pork Fillet - 150g
Honey-Mustard Sauce - 18,75ml
Salad Leaves - 30g
Danish-style Feta - 40g
Red Wine Vinegar - 15ml
CARROT LIVE WITHOUT YOU!
Preheat the oven to 200°C. Place the carrot chunks and rinsed thyme sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes. Place ½ the tomatoes in a bowl and toss with oil and seasoning. Set aside for step 3.
POPPIN’ SEEDS & KALE
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Return the pan to a medium-high heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and place in the bowl, cover and set aside.
HALFWAY!
When the carrots have been in for 10 minutes, give them a shift. Add the dressed tomatoes to the roasting tray and roast for the remaining time. On completion, the carrots should be caramelised and the tomatoes blistered.
STICKY PORK
Return the pan to a medium-high heat. Pat the pork dry with paper towel and lightly coat in oil. When the pan is hot, sear the pork for 3-4 minutes, shifting as it colours. In the final 1-2 minutes, baste the pork with the honey-mustard sauce in the pan. On completion, the pork should be browned but not cooked through. Place the pork into tinfoil, pour over the pan juices, and tightly close. Place on the roasting tray in the oven for 2-3 minutes until cooked through. Remove on completion and allow to rest for 5 minutes before thinly slicing and seasoning. Reserve the honey-mustard juices.
LETTUCE FINISH
On completion, remove the veg from the oven and discard the thyme stalks. Place the roasted carrot in a bowl with a splash of milk or water and a knob of butter (optional). Mash with a fork until chunky and season to taste. Halve the remaining, raw tomatoes. Add them and the rinsed leaves to the bowl of sautéed kale. Crumble in the drained feta and toss together with the red wine vinegar, a drizzle of oil and some seasoning.
PLATE UP!
Make a bed of carrot mash, top with the glossy pork, and drizzle over the reserved honey-mustard juices. Serve the kale salad on the side and scatter with roasted tomatoes. Sprinkle over the toasted pumpkin seeds. Gorgeous, Chef!
Carrots - 600g
Fresh Thyme - 4g
Baby Tomatoes - 300g
Pumpkin Seeds - 20g
Kale - 100g
Pork Fillet - 300g
Honey-Mustard Sauce - 37,5ml
Salad Leaves - 60g
Danish-style Feta - 80g
Red Wine Vinegar - 30ml
CARROT LIVE WITHOUT YOU!
Preheat the oven to 200°C. Place the carrot chunks and rinsed thyme sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven for 40-45 minutes. Place the whole tomatoes on another roasting tray, keep the rest aside. Toss with oil and seasoning. Set the dressed tray aside for step 3.
POPPIN’ SEEDS & KALE
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Return the pan to a medium-high heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and place in the bowl, cover and set aside.
HALFWAY!
Give the carrots a shift at the halfway mark and return to the oven. Pop in the tray of dressed tomatoes and roast for the remaining time. On completion, the carrots should be caramelised and the tomatoes blistered.
STICKY PORK
Return the pan to a medium-high heat. Pat the pork dry with paper towel and lightly coat in oil. When the pan is hot, sear the pork for 4-5 minutes, shifting as it colours. In the final 1-2 minutes, baste the pork with the honey-mustard sauce in the pan. On completion, the pork should be browned but not cooked through. Place the pork into tinfoil, pour over the pan juices, and tightly close. Place on the tray with the tomatoes in the oven for 3-4 minutes until cooked through. Remove on completion and allow to rest for 5 minutes before thinly slicing and seasoning. Reserve the honey-mustard juices.
LETTUCE FINISH
On completion, remove the veg from the oven and discard the thyme stalks. Place the roasted carrot in a bowl with a splash of milk or water and a knob of butter (optional). Mash with a fork until chunky and season to taste. Add the halved tomatoes and the rinsed leaves to the bowl of sautéed kale. Crumble in the drained feta and toss together with the red wine vinegar, a drizzle of oil and some seasoning.
PLATE UP!
Make a bed of carrot mash, top with the glossy pork, and drizzle over the reserved honey-mustard juices. Serve the kale salad on the side and scatter with roasted tomatoes. Sprinkle over the toasted pumpkin seeds. Gorgeous, Chef!
Carrot - 720g
Fresh Thyme - 6g
Baby Tomatoes - 450g
Pumpkin Seeds - 30g
Kale - 150g
Pork Fillet - 450g
Honey-Mustard Sauce - 57,5ml
Salad Leaves - 90g
Danish-style Feta - 120g
Red Wine Vinegar - 45ml
CARROT LIVE WITHOUT YOU!
Preheat the oven to 200°C. Place the carrot chunks and rinsed thyme sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven for 40-45 minutes. Place the whole tomatoes on another roasting tray, keep the rest aside. Toss with oil and seasoning. Set the dressed tray aside for step 3.
POPPIN’ SEEDS & KALE
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Return the pan to a medium-high heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and place in the bowl, cover and set aside.
HALFWAY!
Give the carrots a shift at the halfway mark and return to the oven. Pop in the tray of dressed tomatoes and roast for the remaining time. On completion, the carrots should be caramelised and the tomatoes blistered.
STICKY PORK
Return the pan to a medium-high heat. Pat the pork dry with paper towel and lightly coat in oil. When the pan is hot, sear the pork for 4-5 minutes, shifting as it colours. In the final 1-2 minutes, baste the pork with the honey-mustard sauce in the pan. On completion, the pork should be browned but not cooked through. Place the pork into tinfoil, pour over the pan juices, and tightly close. Place on the tray with the tomatoes in the oven for 3-4 minutes until cooked through. Remove on completion and allow to rest for 5 minutes before thinly slicing and seasoning. Reserve the honey-mustard juices.
LETTUCE FINISH
On completion, remove the veg from the oven and discard the thyme stalks. Place the roasted carrot in a bowl with a splash of milk or water and a knob of butter (optional). Mash with a fork until chunky and season to taste. Add the halved tomatoes and the rinsed leaves to the bowl of sautéed kale. Crumble in the drained feta and toss together with the red wine vinegar, a drizzle of oil and some seasoning.
PLATE UP!
Make a bed of carrot mash, top with the glossy pork, and drizzle over the reserved honey-mustard juices. Serve the kale salad on the side and scatter with roasted tomatoes. Sprinkle over the toasted pumpkin seeds. Gorgeous, Chef!
Carrot - 960g
Fresh Thyme - 8g
Baby Tomatoes - 600g
Pumpkin Seeds - 40g
Kale - 200g
Pork Fillet - 600g
Honey-Mustard Sauce - 75ml
Salad Leaves - 120g
Danish-style Feta - 160g
Red Wine Vinegar - 60ml
Woolies Products in this dish
