eCook Meal
Apple-stuffed Pork & Sweet Potato
with dried cranberries & wholegrain mustard
Tender pork fillet is stuffed with a delicious apple & mustard filling before being pan seared and roasted until crisp, juicy and tender. Served alongside roasted sweet potato chunks and a simple walnut & dried cranberry salad, this dish is fun to make and amazing to eat!
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway.
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 fully combined and season.
FILLET
When the Apple has 5 minutes remaining, pat the pork dry with paper towel and slice into the long side of the pork (be careful not to cut all the way through.) Open out the pork so it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap and top the fillet with the apple mixture in an even layer, making sure to leave a thin border around the mixture (save any leftover filling for serving!) Starting with one of the longer sides, roll up the pork fillet like a swiss roll! Secure closed with toothpicks, if necessary.
SEAR & ROAST
Return the pan to a medium-high heat. Coat Pork in oil. When the pan is hot, sear the pork for 3-4 minutes, turning as it colours. It should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Finish off in the hot oven for 7-9 minutes until cooked through. Remove on completion and allow to rest inside the tinfoil for 5 minutes before serving. Remove any toothpicks!
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 Apple-stuffed pork fillet. 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.
ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
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 fully combined and season.
FILLET
When the Apple has 5 minutes remaining, pat the pork dry with paper towel and slice into the long side of the pork (be careful not to cut all the way through.) Open out the pork so it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap and top each fillet with the apple mixture in an even layer, making sure to leave a thin border around the mixture (save any leftover filling for serving!) Starting with one of the longer sides, roll up the pork fillet like a swiss roll! Secure closed with toothpicks, if necessary.
SEAR & ROAST
Return the pan to a medium-high heat. Coat Pork in oil. When the pan is hot, sear the pork for 4-6 minutes, turning as it colours. It should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Finish off in the hot oven for 7-9 minutes until cooked through. Remove on completion and allow to rest inside the tinfoil for 5 minutes before serving. Remove any toothpicks!
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 Apple-stuffed pork fillet. 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.
ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway.
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 fully combined and season.
FILLET
When the Apple has 5 minutes remaining, pat the pork dry with paper towel and slice into the long side of the pork (be careful not to cut all the way through.) Open out the pork so it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap and top each fillet with the apple mixture in an even layer, making sure to leave a thin border around the mixture (save any leftover filling for serving!) Starting with one of the longer sides, roll up the pork fillet like a swiss roll! Secure closed with toothpicks, if necessary.
SEAR & ROAST
Return the pan to a medium-high heat. Coat Pork in oil. When the pan is hot, sear the pork for 5-7 minutes, turning as it colours. It should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Finish off in the hot oven for 9-10 minutes until cooked through. Remove on completion and allow to rest inside the tinfoil for 5 minutes before serving. Remove any toothpicks!
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 Apple-stuffed pork fillet. 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.
ROAST
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway.
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 fully combined and season.
FILLET
When the Apple has 5 minutes remaining, pat the pork dry with paper towel and slice into the long side of the pork (be careful not to cut all the way through.) Open out the pork so it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap and top each fillet with the apple mixture in an even layer, making sure to leave a thin border around the mixture (save any leftover filling for serving!) Starting with one of the longer sides, roll up the pork fillet like a swiss roll! Secure closed with toothpicks, if necessary.
SEAR & ROAST
Return the pan to a medium-high heat. Coat Pork in oil. When the pan is hot, sear the pork for 5-7 minutes, turning as it colours. It should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Finish off in the hot oven for 9-10 minutes until cooked through. Remove on completion and allow to rest inside the tinfoil for 5 minutes before serving. Remove any toothpicks!
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 Apple-stuffed pork fillet. 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
R434.61
for 4 servings · R108.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Wholegrain Mustard needs 60 mlMaille Wholegrain Mustard 210 g R70.99 · whole pack (size can't be divided)R70.99
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
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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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Fresh Sage needs 15 gRosemary and Sage Grind 60 g 60 g at R50.99 · 25% of packR12.75
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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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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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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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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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Apples needs 4Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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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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Walnuts needs 80 gRaw Walnuts 100 g 100 g at R66.99 · 80% of packR53.59
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Shopping
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Frequently Asked Questions
What is the preparation time for Apple-stuffed Pork & Sweet Potato?
The preparation time for Apple-stuffed Pork & Sweet Potato with dried cranberries & wholegrain mustard is between 40 and 55 minutes.
What is the total time required to make Apple-stuffed Pork & Sweet Potato with dried cranberries & wholegrain mustard?
The total time required to make Apple-stuffed Pork & Sweet Potato with dried cranberries & wholegrain mustard is between 50 and 65 minutes.
How many servings does Apple-stuffed Pork & Sweet Potato provide?
4 servings
What are the main ingredients in Apple-stuffed Pork & Sweet Potato?
Apple, Brandy, Dried Cranberries, Fresh Sage, Garlic, Lemon, Onion, Pork Fillet, Salad Leaves, Sweet Potato, Walnut, Wholegrain Mustard
What is the nutritional information of Apple-stuffed Pork & Sweet Potato?
Calories: 813, Carbs: 104 grams, Fat: grams, Protein: 42.7 grams, Sugar: 42 grams, Salt: 21 grams
How do I prepare Apple-stuffed Pork & Sweet Potato?
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. FILLET: When the apple has 5 minutes remaining, pat the pork dry with paper towel and slice into the long side of the pork (be careful not to cut all the way through.) Open out the pork so it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap and top each fillet with the apple mixture in an even layer, making sure to leave a thin border around the mixture (save any leftover filling for serving!) Starting with one of the longer sides, roll up the pork fillet like a swiss roll! Secure closed with toothpicks, if necessary. 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 fully combined and season. YUM!: Plate up the apple-stuffed pork fillet. 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. ROAST: Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. SEAR & ROAST: Return the pan to a medium-high heat. Coat pork in oil. When the pan is hot, sear the pork for 4-6 minutes, turning as it colours. It should be browned all over but not cooked through. Remove from the pan and wrap in tinfoil. Finish off in the hot oven for 7-9 minutes until cooked through. Remove on completion and allow to rest inside the tinfoil for 5 minutes before serving. Remove any toothpicks!
What should be prepared from my kitchen to make Apple-stuffed Pork & Sweet Potato?
Apple, Brandy, Dried Cranberries, Fresh Sage, Garlic, Lemon, Onion, Pork Fillet, Salad Leaves, Sweet Potato, Walnut, Wholegrain Mustard
How many calories does Apple-stuffed Pork & Sweet Potato have?
813 calories
How much fat content does Apple-stuffed Pork & Sweet Potato have?
grams