Satisfying winter food needs to tick a few boxes. A dish should be satisfying, rich, and comforting. This recipe does all three, with oven-roasted carrots & baby potatoes and a juicy pork rump smothered in a delicious garlic-based gravy sauce.
Pork Rump & Gravy
Pork Rump & Gravy
with roasted carrot wedges & baby potatoes
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Potatoes
- Carrot
- Garlic Clove
- Garlic Cloves
- Gravy Mix
- Pork Rump
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
OVEN ROAST
Preheat the oven to 200°C. Spread the carrot wedges & halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOME PREP
Boil the kettle. Dilute the gravy mix with 100ml of boiling water.
PORK RUMP
When the roast has 10-15 minutes to go, 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 until crispy and cooked through (this time frame may depend on the thickness of the steak), 2-3 minutes per side. Remove from the pan and rest for 5 minutes before slicing, and seasoning.
GRAVY
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the grated garlic until fragrant, 30-60 seconds (shifting occasionally). Pour in the diluted gravy mix. Simmer until thickened, 1-3 minutes.
PLATE UP
Plate up the roasted carrots & baby potatoes, side with the pork slices, and pour the gravy over the pork. Easy, Chef!
Carrot - 240g
Baby Potatoes - 200g
Gravy Mix - 10ml
Pork Rump - 150g
Garlic Clove - 1
OVEN ROAST
Preheat the oven to 200°C. Spread the carrot wedges & halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOME PREP
Boil the kettle. Dilute the gravy mix with 200ml of boiling water.
PORK RUMP
When the roast has 10-15 minutes to go, 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 until crispy and cooked through (this time frame may depend on the thickness of the steak), 2-3 minutes per side. Remove from the pan and rest for 5 minutes before slicing, and seasoning.
GRAVY
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the grated garlic until fragrant, 30-60 seconds (shifting occasionally). Pour in the diluted gravy mix. Simmer until thickened, 1-3 minutes.
PLATE UP
Plate up the roasted carrots & baby potatoes, side with the pork slices, and pour the gravy over the pork. Easy, Chef!
Carrot - 480g
Baby Potatoes - 400g
Gravy Mix - 20ml
Pork Rump - 300g
Garlic Clove - 1
OVEN ROAST
Preheat the oven to 200°C. Spread the carrot wedges & halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SOME PREP
Boil the kettle. Dilute the gravy mix with 300ml of boiling water.
PORK RUMP
When the roast has 10-15 minutes to go, 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 until crispy and cooked through (this time frame may depend on the thickness of the steak), 2-3 minutes per side. Remove from the pan and rest for 5 minutes before slicing, and seasoning.
GRAVY
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the grated garlic until fragrant, 30-60 seconds (shifting occasionally). Pour in the diluted gravy mix. Simmer until thickened, 1-3 minutes.
PLATE UP
Plate up the roasted carrots & baby potatoes, side with the pork slices, and pour the gravy over the pork. Easy, Chef!
Carrot - 720g
Baby Potatoes - 600g
Gravy Mix - 30ml
Pork Rump - 450g
Garlic Cloves - 2
OVEN ROAST
Preheat the oven to 200°C. Spread the carrot wedges & halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SOME PREP
Boil the kettle. Dilute the gravy mix with 400ml of boiling water.
PORK RUMP
When the roast has 10-15 minutes to go, 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 until crispy and cooked through (this time frame may depend on the thickness of the steak), 2-3 minutes per side. Remove from the pan and rest for 5 minutes before slicing, and seasoning.
GRAVY
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the grated garlic until fragrant, 30-60 seconds (shifting occasionally). Pour in the diluted gravy mix. Simmer until thickened, 1-3 minutes.
PLATE UP
Plate up the roasted carrots & baby potatoes, side with the pork slices, and pour the gravy over the pork. Easy, Chef!
Carrot - 960g
Baby Potatoes - 800g
Gravy Mix - 40ml
Pork Rump - 600g
Garlic Cloves - 2
Woolies Products in this dish
