There are few things more festive than cranberry sauce – so what better way to start the summer festivities with tender pork rump slices, buttery sweet potato mash, and tangy cranberry sauce? Served alongside a fresh apple salad to add that extra summer punch!
Festive Pork & Sweet Potato Mash
Festive Pork & Sweet Potato Mash
with a glossy cranberry sauce & a fresh apple salad
Hands on Time: 15 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Apple
- Apples
- Cinnamon Stick
- Cinnamon Sticks
- Dried Cranberries
- Green Leaves
- Honey-Mustard Sauce
- Orange Juice
- Pine Nuts
- Pork Rump
- Red Wine
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter (optional)
- Paper Towel
TOASTING TIME
Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
MASH MAGIC
Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through a splash of milk or water and a knob of butter or a drizzle of oil. Season to taste and cover to keep warm for serving.
CRANBERRY CRAZY
Place a pot over a medium heat. When hot, add the cranberries, the orange juice, 50ml water, the red wine, and the cinnamon stick. Lower the heat and leave to simmer for 10-15 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency.
PERFECT PORK
Pat the pork rump dry with some paper towel. Coat in oil and some seasoning. Return the pan to a medium-high heat. When hot, sear the pork for 3-4 minutes per side. During the final minute, baste the pork with a knob of butter (optional) and the honey-mustard sauce. Remove on completion and allow to rest for 5 minutes before thinly slicing. Alternatively, leave it whole.
SALAD STEP
In a salad bowl, add the apple matchsticks, the toasted pine nuts, the shredded green leaves, a drizzle of olive oil, and seasoning. Toss until fully combined.
FESTIVE FEASTING
Dish up a hearty plate of buttery mashed potatoes and juicy pork rump slices. Spoon over the syrupy cranberry sauce, and side with the fresh apple salad. Merry munching, Chef!
Pine Nuts - 10g
Sweet Potato - 250g
Dried Cranberries - 10g
Orange Juice - 20ml
Red Wine - 50ml
Cinnamon Stick - 1
Pork Rump - 150g
Honey-mustard Sauce - 27,5ml
Apple - 1
Green Leaves - 20g
TOASTING TIME
Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
MASH MAGIC
Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through a splash of milk or water and a knob of butter or a drizzle of oil. Season to taste and cover to keep warm for serving.
CRANBERRY CRAZY
Place a pot over a medium heat. When hot, add the cranberries, the orange juice, 100ml water, the red wine, and the cinnamon stick. Lower the heat and leave to simmer for 10-15 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency.
PERFECT PORK
Pat the pork rump dry with some paper towel. Coat in oil and some seasoning. Return the pan to a medium-high heat. When hot, sear the pork for 3-4 minutes per side. During the final minute, baste the pork with a knob of butter (optional) and the honey-mustard sauce. Remove on completion and allow to rest for 5 minutes before thinly slicing. Alternatively, leave it whole.
SALAD STEP
In a salad bowl, add the apple matchsticks, the toasted pine nuts, the shredded green leaves, a drizzle of olive oil, and seasoning. Toss until fully combined.
FESTIVE FEASTING
Dish up a hearty plate of buttery mashed potatoes and juicy pork rump slices. Spoon over the syrupy cranberry sauce, and side with the fresh apple salad. Merry munching, Chef!
Pine Nuts - 20g
Sweet Potato - 500g
Dried Cranberries - 20g
Orange Juice - 40ml
Red Wine - 100ml
Cinnamon Stick - 1
Pork Rump - 300g
Honey-mustard Sauce - 55ml
Apple - 1
Green Leaves - 40g
TOASTING TIME
Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
MASH MAGIC
Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through a splash of milk or water and a knob of butter or a drizzle of oil. Season to taste and cover to keep warm for serving.
CRANBERRY CRAZY
Place a pot over a medium heat. When hot, add the cranberries, the orange juice, 150ml water, the red wine, and the cinnamon sticks. Lower the heat and leave to simmer for 20-25 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency.
PERFECT PORK
Pat the pork rump dry with some paper towel. Coat in oil and some seasoning. Return the pan to a medium-high heat. When hot, sear the pork for 3-4 minutes per side. During the final minute, baste the pork with a knob of butter (optional) and the honey-mustard sauce. Remove on completion and allow to rest for 5 minutes before thinly slicing. Alternatively, leave it whole.
SALAD STEP
In a salad bowl, add the apple matchsticks, the toasted pine nuts, the shredded green leaves, a drizzle of olive oil, and seasoning. Toss until fully combined.
FESTIVE FEASTING
Dish up a hearty plate of buttery mashed potatoes and juicy pork rump slices. Spoon over the syrupy cranberry sauce, and side with the fresh apple salad. Merry munching, Chef!
Pine Nuts - 30g
Sweet Potato - 750g
Dried Cranberries - 30g
Orange Juice - 60ml
Red Wine - 150ml
Cinnamon Sticks - 2
Pork Rump - 450g
Honey-mustard Sauce - 82,5ml
Apples - 2
Green Leaves - 60g
TOASTING TIME
Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
MASH MAGIC
Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 35-30 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through a splash of milk or water and a knob of butter or a drizzle of oil. Season to taste and cover to keep warm for serving.
CRANBERRY CRAZY
Place a pot over a medium heat. When hot, add the cranberries, the orange juice, 200ml water, the red wine, and the cinnamon sticks. Lower the heat and leave to simmer for 20-25 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency.
PERFECT PORK
Pat the pork rump dry with some paper towel. Coat in oil and some seasoning. Return the pan to a medium-high heat. When hot, sear the pork for 3-4 minutes per side. During the final minute, baste the pork with a knob of butter (optional) and the honey-mustard sauce. Remove on completion and allow to rest for 5 minutes before thinly slicing. Alternatively, leave it whole.
SALAD STEP
In a salad bowl, add the apple matchsticks, the toasted pine nuts, the shredded green leaves, a drizzle of olive oil, and seasoning. Toss until fully combined.
FESTIVE FEASTING
Dish up a hearty plate of buttery mashed potatoes and juicy pork rump slices. Spoon over the syrupy cranberry sauce, and side with the fresh apple salad. Merry munching, Chef!
Pine Nuts - 40g
Sweet Potato - 1kg
Dried Cranberries - 40g
Orange Juice - 80ml
Red Wine - 200ml
Cinnamon Sticks - 2
Pork Rump - 600g
Honey-mustard Sauce - 110ml
Apples - 2
Green Leaves - 80g
Woolies Products in this dish
