When was the last time you made your own gravy, Chef? Well, in the next hour, your answer will be ‘today’! This delectable classic sauce will be poured over juicy slices of pork rump steak, which will share a plate with crispy oven-roasted potato wedges and a toasted seed & fresh greens salad. Thyme to dine!
All-time Favourite Pork Dinner
All-time Favourite Pork Dinner
with potato wedges & fresh thyme
Hands on Time: 0 - 25 minutes
Overall Time: 0 - 40 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
WONDERFUL WEDGES
Preheat the oven to 200°C. Boil the kettle. Place the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway).
GET ON THE GRAVY TRAIN
Place the Sunflower Seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the Gravy Mix with 100ml of boiling water.
RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the rump, fat-side down, until crispy, 2-3 minutes. Then, fry until cooked through, 2-3 minutes per side. This time may depend on the thickness of the rump. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BRING ON THE BUTTER
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced Onion and fry until soft, 3-4 minutes (shifting occasionally). In the final minute, add the chopped thyme. Pour in the diluted Gravy Mix. Simmer until thickened, 1-3 minutes. Season.
SALAD
In a bowl, combine the toasted seeds, the shredded leaves, a drizzle of olive oil, and seasoning.
DELISH!
Plate up the Pork slices and serve with the gravy. Side with the wedges and the salad. Divine, Chef!
Potato - 200g
Sunflower Seeds - 10g
Gravy Mix - 10ml
Pork-rump/" title="View all our recipes with Pork Rump at eCook">Pork Rump - 150g
Onion - 1
Fresh Thyme - 4g
Salad Leaves - 20g
WONDERFUL WEDGES
Preheat the oven to 200°C. Boil the kettle. Place the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway).
GET ON THE GRAVY TRAIN
Place the Sunflower Seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the Gravy Mix with 200ml of boiling water.
RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the rump, fat-side down, until crispy, 2-3 minutes. Then, fry until cooked through, 2-3 minutes per side. This time may depend on the thickness of the rump. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BRING ON THE BUTTER
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced Onion and fry until soft, 3-4 minutes (shifting occasionally). In the final minute, add the chopped thyme. Pour in the diluted Gravy Mix. Simmer until thickened, 2-3 minutes. Season.
SALAD
In a bowl, combine the toasted seeds, the shredded leaves, a drizzle of olive oil, and seasoning.
DELISH!
Plate up the Pork slices and serve with the gravy. Side with the wedges and the salad. Divine, Chef!
Potato - 400g
Sunflower Seeds - 20g
Gravy Mix - 20ml
Pork-rump/" title="View all our recipes with Pork Rump at eCook">Pork Rump - 300g
Onion - 1
Fresh Thyme - 8g
Salad Leaves - 40g
WONDERFUL WEDGES
Preheat the oven to 200°C. Boil the kettle. Place the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 35-40 minutes (shifting halfway).
GET ON THE GRAVY TRAIN
Place the Sunflower Seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the Gravy Mix with 300ml of boiling water.
RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the rump, fat-side down, until crispy, 2-3 minutes. Then, fry until cooked through, 2-3 minutes per side. This time may depend on the thickness of the rump. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BRING ON THE BUTTER
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced Onion and fry until soft, 4-5 minutes (shifting occasionally). In the final minute, add the chopped thyme. Pour in the diluted Gravy Mix. Simmer until thickened, 3-5 minutes. Season.
SALAD
In a bowl, combine the toasted seeds, the shredded leaves, a drizzle of olive oil, and seasoning.
DELISH!
Plate up the Pork slices and serve with the gravy. Side with the wedges and the salad. Divine, Chef!
Potato - 600g
Sunflower Seeds - 30g
Gravy Mix - 30ml
Pork-rump/" title="View all our recipes with Pork Rump at eCook">Pork Rump - 450g
Onions - 2
Fresh Thyme - 12g
Salad Leaves - 60g
WONDERFUL WEDGES
Preheat the oven to 200°C. Boil the kettle. Place the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 35-40 minutes (shifting halfway).
GET ON THE GRAVY TRAIN
Place the Sunflower Seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the Gravy Mix with 400ml of boiling water.
RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the rump, fat-side down, until crispy, 2-3 minutes. Then, fry until cooked through, 2-3 minutes per side. This time may depend on the thickness of the rump. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BRING ON THE BUTTER
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced Onion and fry until soft, 4-5 minutes (shifting occasionally). In the final minute, add the chopped thyme. Pour in the diluted Gravy Mix. Simmer until thickened, 4-6 minutes. Season.
SALAD
In a bowl, combine the toasted seeds, the shredded leaves, a drizzle of olive oil, and seasoning.
DELISH!
Plate up the Pork slices and serve with the gravy. Side with the wedges and the salad. Divine, Chef!
Potato - 800g
Sunflower Seeds - 40g
Gravy Mix - 40ml
Pork-rump/" title="View all our recipes with Pork Rump at eCook">Pork Rump - 600g
Onions - 2
Fresh Thyme - 15g
Salad Leaves - 80g
Frequently Asked Questions
What is the preparation time for All-time Favourite Pork Dinner?
The preparation time for All-time Favourite Pork Dinner with potato wedges & fresh thyme is between 0 and 25 minutes.
What is the total time required to make All-time Favourite Pork Dinner with potato wedges & fresh thyme?
The total time required to make All-time Favourite Pork Dinner with potato wedges & fresh thyme is between 0 and 40 minutes.
How many servings does All-time Favourite Pork Dinner provide?
4 servings
What are the main ingredients in All-time Favourite Pork Dinner?
Fresh Thyme, Gravy Mix, Onion, Onions, Pork Rump, Potato, Salad Leaves, Sunflower Seeds
What is the nutritional information of All-time Favourite Pork Dinner?
Calories: 631, Carbs: 48 grams, Fat: grams, Protein: 34.6 grams, Sugar: 6.2 grams, Salt: 175 grams
How do I prepare All-time Favourite Pork Dinner?
SALAD: In a bowl, combine the toasted seeds, the shredded leaves, a drizzle of olive oil, and seasoning. DELISH!: Plate up the pork slices and serve with the gravy. Side with the wedges and the salad. Divine, Chef! WONDERFUL WEDGES: Preheat the oven to 200°C. Boil the kettle. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway). GET ON THE GRAVY TRAIN: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the gravy mix with 200ml of boiling water. RUMP: Return the pan to a medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the rump, fat-side down, until crispy, 2-3 minutes. Then, fry until cooked through, 2-3 minutes per side. This time may depend on the thickness of the rump. Remove from the pan and rest for 5 minutes before slicing and seasoning. BRING ON THE BUTTER: Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced onion and fry until soft, 3-4 minutes (shifting occasionally). In the final minute, add the chopped thyme. Pour in the diluted gravy mix. Simmer until thickened, 2-3 minutes. Season.
What should be prepared from my kitchen to make All-time Favourite Pork Dinner?
Fresh Thyme, Gravy Mix, Onion, Onions, Pork Rump, Potato, Salad Leaves, Sunflower Seeds
How many calories does All-time Favourite Pork Dinner have?
631 calories
How much fat content does All-time Favourite Pork Dinner have?
grams
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