eCook Meal
Rosemary & Garlic Pork Steak
with broccoli & carrot orzo
A rich & delicious rosemary-garlic sauce is spooned over juicy pan-fried pork neck steak slices. Served on a bed of orzo loaded with charred broccoli & carrot, and flecks of sweet sun-dried tomatoes. A simple yet indulgent dinner. Eat your heart out, Gordon Ramsey!
Serving guide
Choose your portion size.
BUBBLING AWAY
Boil the kettle. Fill a pot for the orzo with 200ml of boiling water and add a pinch of salt. Once boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat, drain if necessary, and toss through some oil to prevent sticking.
ORZO LOADING
Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the Carrot half-moons and the broccoli pieces. Fry for 5-6 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and leave to simmer for 1-2 minutes until cooked but still al dente. Remove from the pan and set aside. When the orzo is done, add the fried carrot & broccoli and the chopped sun-dried tomatoes to the pot and toss until combined. Season and cover to keep warm.
PERFECT Pork
Pat the Pork dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, until cooked through and golden. Remove from the pan and rest for 5 minutes.
SO SAUCY
Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated Garlic for 1-2 minutes until fragrant, shifting regularly. Add the vinegar and 1 tsp of a sweetener of choice. Cook until the vinegar is almost evaporated, about 1-2 minutes. Add in the chopped Rosemary, 40ml of water and some seasoning. Mix until combined. Lower the heat to medium-low and leave to simmer for 2-3 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat.
WOWZER!
Plate up the loaded veggie orzo. Top with the Pork steak and drizzle over the Rosemary-garlic sauce. Sprinkle over the sunflower seeds and finish off with a crack of black pepper. Well done, Chef!
BUBBLING AWAY
Boil the kettle. Fill a pot for the orzo with 400ml of boiling water and add a pinch of salt. Once boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat, drain if necessary, and toss through some oil to prevent sticking.
ORZO LOADING
Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the Carrot half-moons and the broccoli pieces. Fry for 5-6 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and leave to simmer for 1-2 minutes until cooked but still al dente. Remove from the pan and set aside. When the orzo is done, add the fried carrot & broccoli and the chopped sun-dried tomatoes to the pot and toss until combined. Season and cover to keep warm.
PERFECT Pork
Pat the Pork dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, until cooked through and golden. Remove from the pan and rest for 5 minutes.
SO SAUCY
Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated Garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 2 tsp of a sweetener of choice. Cook until the vinegar is almost evaporated, about 1-2 minutes. Add in the chopped Rosemary, 60ml of water and some seasoning. Mix until combined. Lower the heat to medium-low and leave to simmer for 2-3 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat.
WOWZER!
Plate up the loaded veggie orzo. Top with the Pork steak and drizzle over the Rosemary-garlic sauce. Sprinkle over the sunflower seeds and finish off with a crack of black pepper. Well done, Chef!
BUBBLING AWAY
Boil the kettle. Fill a pot for the orzo with 600ml of boiling water and add a pinch of salt. Once boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat, drain if necessary, and toss through some oil to prevent sticking.
ORZO LOADING
Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the Carrot half-moons and the broccoli pieces. Fry for 6-7 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and leave to simmer for 1-2 minutes until cooked but still al dente. Remove from the pan and set aside. When the orzo is done, add the fried carrot & broccoli and the chopped sun-dried tomatoes to the pot and toss until combined. Season and cover to keep warm.
PERFECT Pork
Pat the Pork dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, until cooked through and golden. Remove from the pan and rest for 5 minutes.
SO SAUCY
Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated Garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 1 tbsp of a sweetener of choice. Cook until the vinegar is almost evaporated, about 2-3 minutes. Add in the chopped Rosemary, 80ml of water and some seasoning. Mix until combined. Lower the heat to medium-low and leave to simmer for 3-5 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat.
WOWZER!
Plate up the loaded veggie orzo. Top with the Pork steak and drizzle over the Rosemary-garlic sauce. Sprinkle over the sunflower seeds and finish off with a crack of black pepper. Well done, Chef!
BUBBLING AWAY
Boil the kettle. Fill a pot for the orzo with 800ml of boiling water and add a pinch of salt. Once boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat, drain if necessary, and toss through some oil to prevent sticking.
ORZO LOADING
Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the Carrot half-moons and the broccoli pieces. Fry for 6-7 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and leave to simmer for 1-2 minutes until cooked but still al dente. Remove from the pan and set aside. When the orzo is done, add the fried carrot & broccoli and the chopped sun-dried tomatoes to the pot and toss until combined. Season and cover to keep warm.
PERFECT Pork
Pat the Pork dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, until cooked through and golden. Remove from the pan and rest for 5 minutes.
SO SAUCY
Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated Garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 2 tbsp of a sweetener of choice. Cook until the vinegar is almost evaporated, about 2-3 minutes. Add in the chopped Rosemary, 100ml of water and some seasoning. Mix until combined. Lower the heat to medium-low and leave to simmer for 3-5 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat.
WOWZER!
Plate up the loaded veggie orzo. Top with the Pork steak and drizzle over the Rosemary-garlic sauce. Sprinkle over the sunflower seeds and finish off with a crack of black pepper. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R143.64
for 4 servings · R35.91 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Fresh Rosemary needs 8 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR1.85
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Red Wine Vinegar needs 125 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Broccoli Florets needs 400 gBroccoli Florets 300 g 300 g at R36.99 · 1.33× packR49.32
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Orzo Pasta needs 300 mlOrzo Pasta 500 g R22.99 · whole pack (size can't be divided)R22.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
Not in the Woolies basket — source these elsewhere:
- Pork Neck Steak
Shopping
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Frequently Asked Questions
What is the preparation time for Rosemary & Garlic Pork Steak?
The preparation time for Rosemary & Garlic Pork Steak with broccoli & carrot orzo is between 25 and 30 minutes.
What is the total time required to make Rosemary & Garlic Pork Steak with broccoli & carrot orzo?
The total time required to make Rosemary & Garlic Pork Steak with broccoli & carrot orzo is between 30 and 35 minutes.
How many servings does Rosemary & Garlic Pork Steak provide?
4 servings
What are the main ingredients in Rosemary & Garlic Pork Steak?
Broccoli Florets, Carrot, Garlic, Orzo Pasta, Pork Neck Steak, Red Wine Vinegar, Rosemary, Sunflower Seeds, Tomato
What is the nutritional information of Rosemary & Garlic Pork Steak?
Calories: 919, Carbs: 92 grams, Fat: grams, Protein: 46.6 grams, Sugar: 22.2 grams, Salt: 233 grams
How do I prepare Rosemary & Garlic Pork Steak?
PERFECT PORK: Pat the pork dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, until cooked through and golden. Remove from the pan and rest for 5 minutes. SO SAUCY: Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 2 tsp of a sweetener of choice. Cook until the vinegar is almost evaporated, about 1-2 minutes. Add in the chopped rosemary, 60ml of water and some seasoning. Mix until combined. Lower the heat to medium-low and leave to simmer for 2-3 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat. ORZO LOADING: Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot half-moons and the broccoli pieces. Fry for 5-6 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and leave to simmer for 1-2 minutes until cooked but still al dente. Remove from the pan and set aside. When the orzo is done, add the fried carrot & broccoli and the chopped sun-dried tomatoes to the pot and toss until combined. Season and cover to keep warm. WOWZER!: Plate up the loaded veggie orzo. Top with the pork steak and drizzle over the rosemary-garlic sauce. Sprinkle over the sunflower seeds and finish off with a crack of black pepper. Well done, Chef! BUBBLING AWAY: Boil the kettle. Fill a pot for the orzo with 400ml of boiling water and add a pinch of salt. Once boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat, drain if necessary, and toss through some oil to prevent sticking.
What should be prepared from my kitchen to make Rosemary & Garlic Pork Steak?
Broccoli Florets, Carrot, Garlic, Orzo Pasta, Pork Neck Steak, Red Wine Vinegar, Rosemary, Sunflower Seeds, Tomato
How many calories does Rosemary & Garlic Pork Steak have?
919 calories
How much fat content does Rosemary & Garlic Pork Steak have?
grams