eCook Meal
Apple-cranberry Pork
with sweet potato, brandy & fresh salad leaves
Tender pork is topped with a delicious apple & cranberry mixture cooked in brandy and drizzled with sage butter sauce. Served alongside roasted sweet potato chunks and a mustardy walnut & dried cranberry salad. This dish is fun to make and amazing to eat!
Serving guide
Choose your portion size.
READY THE ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway.
FAB FILLING
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the diced Onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chopped apple, ¾ of the mustard, a squeeze of lemon juice, and the lemon zest. Cook for 8-10 minutes until the apple is soft. Add the Brandy and simmer for 1-2 minutes until almost evaporated. Add ½ the dried cranberries and ½ the chopped walnuts. Mix until combined and season.
Pork NECK
Pat the Pork neck steak dry and season. Place a pan over medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, or until cooked through and golden. Remove from the pan and rest for 5 minutes. Thickly slice before serving, and lightly season.
SAGE & SALAD
Return the pan to a medium-high heat with 30g of butter. Once foaming, add the rinsed sage leaves. Fry for 1-2 minutes until the leaves are crispy. In a salad bowl, combine the rinsed salad leaves, the remaining mustard, walnuts & cranberries, a squeeze of Lemon juice, a drizzle of oil, and some seasoning.
YUM!
Plate up the Pork slices and top with the Apple mixture. Drizzle over the sage butter. Side with the roasted sweet potato and the Walnut salad. Serve any remaining filling and lemon wedges on the side.
READY THE ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
FAB FILLING
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the diced Onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chopped apple, ¾ of the mustard, a squeeze of lemon juice, and the lemon zest. Cook for 8-10 minutes until the apple is soft. Add the Brandy and simmer for 1-2 minutes until almost evaporated. Add ½ the dried cranberries and ½ the chopped walnuts. Mix until combined and season.
Pork NECK
Pat the Pork neck steak dry and season. Place a pan over medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, or until cooked through and golden. Remove from the pan and rest for 5 minutes. Thickly slice before serving, and lightly season.
SAGE & SALAD
Return the pan to a medium-high heat with 60g of butter. Once foaming, add the rinsed sage leaves. Fry for 1-2 minutes until the leaves are crispy. In a salad bowl, combine the rinsed salad leaves, the remaining mustard, walnuts & cranberries, a squeeze of Lemon juice, a drizzle of oil, and some seasoning.
YUM!
Plate up the Pork slices and top with the Apple mixture. Drizzle over the sage butter. Side with the roasted sweet potato and the Walnut salad. Serve any remaining filling and lemon wedges on the side.
READY THE ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway.
FAB FILLING
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the diced Onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chopped apple, ¾ of the mustard, a squeeze of lemon juice, and the lemon zest. Cook for 10-15 minutes until the apple is soft. Add the Brandy and simmer for 2-3 minutes until almost evaporated. Add ½ the dried cranberries and ½ the chopped walnuts. Mix until combined and season.
Pork NECK
Pat the Pork neck steak dry and season. Place a pan over medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, or until cooked through and golden. Remove from the pan and rest for 5 minutes. Thickly slice before serving, and lightly season.
SAGE & SALAD
Return the pan to a medium-high heat with 90g of butter. Once foaming, add the rinsed sage leaves. Fry for 1-2 minutes until the leaves are crispy. In a salad bowl, combine the rinsed salad leaves, the remaining mustard, walnuts & cranberries, a squeeze of Lemon juice, a drizzle of oil, and some seasoning.
YUM!
Plate up the Pork slices and top with the Apple mixture. Drizzle over the sage butter. Side with the roasted sweet potato and the Walnut salad. Serve any remaining filling and lemon wedges on the side.
READY THE ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway.
FAB FILLING
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the diced Onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chopped apple, ¾ of the mustard, a squeeze of lemon juice, and the lemon zest. Cook for 10-15 minutes until the apple is soft. Add the Brandy and simmer for 2-3 minutes until almost evaporated. Add ½ the dried cranberries and ½ the chopped walnuts. Mix until combined and season.
Pork NECK
Pat the Pork neck steak dry and season. Place a pan over medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, or until cooked through and golden. Remove from the pan and rest for 5 minutes. Thickly slice before serving, and lightly season.
SAGE & SALAD
Return the pan to a medium-high heat with 120g of butter. Once foaming, add the rinsed sage leaves. Fry for 1-2 minutes until the leaves are crispy. In a salad bowl, combine the rinsed salad leaves, the remaining mustard, walnuts & cranberries, a squeeze of Lemon juice, a drizzle of oil, and some seasoning.
YUM!
Plate up the Pork slices and top with the Apple mixture. Drizzle over the sage butter. Side with the roasted sweet potato and the Walnut salad. Serve any remaining filling and lemon wedges on the side.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R395.62
for 4 servings · R98.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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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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Sweet Potato Chunks needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Brandy needs 40 mlSugar Crusted Cherry Brandy Liqueurs in Dark Chocolate 125 g R119.99 · whole pack (size can't be divided)R119.99
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Fresh Sage needs 15 gRosemary and Sage Grind 60 g 60 g at R50.99 · 25% of packR12.75
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Apples needs 4Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Walnuts needs 80 gRaw Walnuts 100 g 100 g at R66.99 · 80% of packR53.59
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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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Dried Cranberries needs 120 gDried Cranberries 250 g 250 g at R85.99 · 48% of packR41.28
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Wholegrain Mustard needs 60 mlMaille Wholegrain Mustard 210 g R70.99 · whole pack (size can't be divided)R70.99
Not in the Woolies basket — source these elsewhere:
- Pork Neck Steak
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Apple-cranberry Pork?
The preparation time for Apple-cranberry Pork with sweet potato, brandy & fresh salad leaves is between 35 and 50 minutes.
What is the total time required to make Apple-cranberry Pork with sweet potato, brandy & fresh salad leaves?
The total time required to make Apple-cranberry Pork with sweet potato, brandy & fresh salad leaves is between 45 and 60 minutes.
How many servings does Apple-cranberry Pork provide?
4 servings
What are the main ingredients in Apple-cranberry Pork?
Apple, Brandy, Dried Cranberries, Fresh Sage, Garlic, Lemon, Onion, Pork Neck Steak, Salad Leaves, Sweet Potato, Walnut, Wholegrain Mustard
What is the nutritional information of Apple-cranberry Pork?
Calories: 1000, Carbs: 104 grams, Fat: grams, Protein: 36.6 grams, Sugar: 42 grams, Salt: 436 grams
How do I prepare Apple-cranberry Pork?
SAGE & SALAD: Return the pan to a medium-high heat with 60g of butter. Once foaming, add the rinsed sage leaves. Fry for 1-2 minutes until the leaves are crispy. In a salad bowl, combine the rinsed salad leaves, the remaining mustard, walnuts & cranberries, a squeeze of lemon juice, a drizzle of oil, and some seasoning. PORK NECK: Pat the pork neck steak dry and season. Place a pan over medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, or until cooked through and golden. Remove from the pan and rest for 5 minutes. Thickly slice before serving, and lightly season. YUM!: Plate up the pork slices and top with the apple mixture. Drizzle over the sage butter. Side with the roasted sweet potato and the walnut salad. Serve any remaining filling and lemon wedges on the side. READY THE ROAST: Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. FAB FILLING: Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the chopped apple, ¾ of the mustard, a squeeze of lemon juice, and the lemon zest. Cook for 8-10 minutes until the apple is soft. Add the brandy and simmer for 1-2 minutes until almost evaporated. Add ½ the dried cranberries and ½ the chopped walnuts. Mix until combined and season.
What should be prepared from my kitchen to make Apple-cranberry Pork?
Apple, Brandy, Dried Cranberries, Fresh Sage, Garlic, Lemon, Onion, Pork Neck Steak, Salad Leaves, Sweet Potato, Walnut, Wholegrain Mustard
How many calories does Apple-cranberry Pork have?
1000 calories
How much fat content does Apple-cranberry Pork have?
grams