eCook Meal
Dijon Apple Sauce & Pork
with sage sweet potato
A classic flavour pairing: pork kassler and apple! Served with buttery sweet potato, fragrant sage, and a crunchy walnut salad. The classics are classics for a reason!
Serving guide
Choose your portion size.
SAGE & SWEET POTATO
Place the sweet potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add ½ the sage, a knob of butter (optional) or a drizzle of oil, and seasoning. Toss until the sweet potato pieces are fully coated. Cover.
LET’S PREP
Boil the kettle. While the sweet potatoes are cooking, place the stock in a small bowl. Add the Dijon mustard and 100ml [200ml]|#7DA0D7 of boiling water. Mix until fully combined.
TOAST
Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
KASSLER & SAUCE
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler fat-side down until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Add the Apple and onion. Fry until the apple has softened, 3-4 minutes (shifting frequently). Add the remaining sage and the mustard stock mix. Simmer until the liquid has reduced and slightly thickened, 2-4 minutes. Season.
CRUNCHY SALAD
In a bowl, combine the salad leaves, the toasted nuts, the red wine vinegar (to taste), a drizzle of olive oil, and seasoning.
KLASSIC KASSLER
Plate up the kassler. Top with the Apple & mustard sauce. Serve with the sage sweet potato and the Walnut salad. Wow, Chef!
SAGE & SWEET POTATO
Place the sweet potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add ½ the sage, a knob of butter (optional) or a drizzle of oil, and seasoning. Toss until the sweet potato pieces are fully coated. Cover.
LET’S PREP
Boil the kettle. While the sweet potatoes are cooking, place the stock in a small bowl. Add the Dijon mustard and 100ml [200ml]|#7DA0D7 of boiling water. Mix until fully combined.
TOAST
Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
KASSLER & SAUCE
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler fat-side down until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Add the Apple and onion. Fry until the apple has softened, 3-4 minutes (shifting frequently). Add the remaining sage and the mustard stock mix. Simmer until the liquid has reduced and slightly thickened, 2-4 minutes. Season.
CRUNCHY SALAD
In a bowl, combine the salad leaves, the toasted nuts, the red wine vinegar (to taste), a drizzle of olive oil, and seasoning.
KLASSIC KASSLER
Plate up the kassler. Top with the Apple & mustard sauce. Serve with the sage sweet potato and the Walnut salad. Wow, Chef!
SAGE & SWEET POTATO
Place the sweet potato in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add ½ the sage, a knob of butter (optional) or a drizzle of oil, and seasoning. Toss until the sweet potato pieces are fully coated. Cover.
LET’S PREP
Boil the kettle. While the sweet potatoes are cooking, place the stock in a small bowl. Add the Dijon mustard and 300ml [400ml]|#7DA0D7 of boiling water. Mix until fully combined.
TOAST
Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
KASSLER & SAUCE
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler fat-side down until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Add the Apple and onions. Fry until the apple has softened, 4-5 minutes (shifting frequently). Add the remaining sage and the mustard stock mix. Simmer until the liquid has reduced and slightly thickened, 4-5 minutes. Season.
CRUNCHY SALAD
In a bowl, combine the salad leaves, the toasted nuts, the red wine vinegar (to taste), a drizzle of olive oil, and seasoning.
KLASSIC KASSLER
Plate up the kassler. Top with the Apple & mustard sauce. Serve with the sage sweet potato and the Walnut salad. Wow, Chef!
SAGE & SWEET POTATO
Place the sweet potato in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add ½ the sage, a knob of butter (optional) or a drizzle of oil, and seasoning. Toss until the sweet potato pieces are fully coated. Cover.
LET’S PREP
Boil the kettle. While the sweet potatoes are cooking, place the stock in a small bowl. Add the Dijon mustard and 300ml [400ml]|#7DA0D7 of boiling water. Mix until fully combined.
TOAST
Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
KASSLER & SAUCE
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler fat-side down until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Add the Apple and onions. Fry until the apple has softened, 4-5 minutes (shifting frequently). Add the remaining sage and the mustard stock mix. Simmer until the liquid has reduced and slightly thickened, 4-5 minutes. Season.
CRUNCHY SALAD
In a bowl, combine the salad leaves, the toasted nuts, the red wine vinegar (to taste), a drizzle of olive oil, and seasoning.
KLASSIC KASSLER
Plate up the kassler. Top with the Apple & mustard sauce. Serve with the sage sweet potato and the Walnut salad. Wow, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R116.73
for 4 servings · R29.18 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Sweet Potato Chunks needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Dijon Mustard needs 40 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Fresh Sage needs 10 gRosemary and Sage Grind 60 g 60 g at R50.99 · 17% of packR8.50
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
Not in the Woolies basket — source these elsewhere:
- Pork Kassler Loin Steak
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Dijon Apple Sauce & Pork?
The preparation time for Dijon Apple Sauce & Pork with sage sweet potato is between 25 and 30 minutes.
What is the total time required to make Dijon Apple Sauce & Pork with sage sweet potato?
The total time required to make Dijon Apple Sauce & Pork with sage sweet potato is between 30 and 35 minutes.
How many servings does Dijon Apple Sauce & Pork provide?
4 servings
What are the main ingredients in Dijon Apple Sauce & Pork?
Apple, Chicken, Chicken Stock, Dijon Mustard, Fresh Sage, Onion, Pork Kassler Loin Steak, Red Wine Vinegar, Salad Leaves, Sweet Potato, Walnut
What is the nutritional information of Dijon Apple Sauce & Pork?
Calories: 796, Carbs: 85 grams, Fat: grams, Protein: 37.7 grams, Sugar: 41.7 grams, Salt: 2474 grams
How do I prepare Dijon Apple Sauce & Pork?
TOAST: Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SAGE & SWEET POTATO: Place the sweet potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add ½ the sage, a knob of butter (optional) or a drizzle of oil, and seasoning. Toss until the sweet potato pieces are fully coated. Cover. KLASSIC KASSLER: Plate up the kassler. Top with the apple & mustard sauce. Serve with the sage sweet potato and the walnut salad. Wow, Chef! LET’S PREP: Boil the kettle. While the sweet potatoes are cooking, place the stock in a small bowl. Add the Dijon mustard and 100ml [200ml]|#7DA0D7 of boiling water. Mix until fully combined. KASSLER & SAUCE: Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Return the pan to medium-high heat. When hot, sear the kassler fat-side down until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Add the apple and onion. Fry until the apple has softened, 3-4 minutes (shifting frequently). Add the remaining sage and the mustard stock mix. Simmer until the liquid has reduced and slightly thickened, 2-4 minutes. Season. CRUNCHY SALAD: In a bowl, combine the salad leaves, the toasted nuts, the red wine vinegar (to taste), a drizzle of olive oil, and seasoning.
What should be prepared from my kitchen to make Dijon Apple Sauce & Pork?
Apple, Chicken, Chicken Stock, Dijon Mustard, Fresh Sage, Onion, Pork Kassler Loin Steak, Red Wine Vinegar, Salad Leaves, Sweet Potato, Walnut
How many calories does Dijon Apple Sauce & Pork have?
796 calories
How much fat content does Dijon Apple Sauce & Pork have?
grams