Apple and pork are culinary soul mates, and we show you why this delicious duo is destined to be served together, Chef! Juicy pork rump is basted with pan-seared with a balsamic & mustard coating with garlic & thyme, then basted with butter. This richness is balanced with a crunchy apple, baby marrow, creamy feta & pecan nut salad. Served with caramelised onion & Greek seasoning-spiced beetroot for sweet & earthy notes.
Beetroot & Feta Pork Rump
Beetroot & Feta Pork Rump
with pecan nuts
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Apple
- Apples
- Baby Marrow
- Balsamic & Mustard
- Beetroot Chunks
- Danish-style Feta
- Dried Thyme
- Garlic Clove
- Garlic Cloves
- Greek Seasoning
- Lemon Juice
- Onion
- Onions
- Pecan Nuts
- Pork Rump
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Butter
- Paper Towel
- Tinfoil
ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and the Greek seasoning. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TOAST
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel and coat with the balsamic & mustard, garlic, and thyme. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter. Remove from the pan, wrap up in tinfoil and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
SALAD
In a salad bowl, combine the lemon juice with 10ml [20ml]|#7DA0D7 of olive oil. Add the Apple, the baby marrow, the feta, the nuts, toss to combine, and season.
DINNER IS READY
Plate up the beetroot, side with caramelised Onion, and add the pork slices over the onion. Serve alongside the Apple salad and enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and the Greek seasoning. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TOAST
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel and coat with the balsamic & mustard, garlic, and thyme. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter. Remove from the pan, wrap up in tinfoil and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
SALAD
In a salad bowl, combine the lemon juice with 10ml [20ml]|#7DA0D7 of olive oil. Add the Apple, the baby marrow, the feta, the nuts, toss to combine, and season.
DINNER IS READY
Plate up the beetroot, side with caramelised Onion, and add the pork slices over the onion. Serve alongside the Apple salad and enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and the Greek seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOAST
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel and coat with the balsamic & mustard, garlic, and thyme. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter. Remove from the pan, wrap up in tinfoil and pop in the hot oven. Roast for 6-8 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
SALAD
In a salad bowl, combine the lemon juice with 30ml [40ml]|#7DA0D7 of olive oil. Add the Apple, the baby marrow, the feta, the nuts, toss to combine, and season.
DINNER IS READY
Plate up the beetroot, side with caramelised Onion, and add the pork slices over the onion. Serve alongside the Apple salad and enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and the Greek seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOAST
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel and coat with the balsamic & mustard, garlic, and thyme. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter. Remove from the pan, wrap up in tinfoil and pop in the hot oven. Roast for 6-8 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
SALAD
In a salad bowl, combine the lemon juice with 30ml [40ml]|#7DA0D7 of olive oil. Add the Apple, the baby marrow, the feta, the nuts, toss to combine, and season.
DINNER IS READY
Plate up the beetroot, side with caramelised Onion, and add the pork slices over the onion. Serve alongside the Apple salad and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Beetroot & Feta Pork Rump?
The preparation time for Beetroot & Feta Pork Rump with pecan nuts is between 25 and 45 minutes.
What is the total time required to make Beetroot & Feta Pork Rump with pecan nuts?
The total time required to make Beetroot & Feta Pork Rump with pecan nuts is between 40 and 60 minutes.
How many servings does Beetroot & Feta Pork Rump provide?
4 servings
What are the main ingredients in Beetroot & Feta Pork Rump?
Apple, Apples, Baby Marrow, Balsamic & Mustard, Beetroot Chunks, Danish-style Feta, Dried Thyme, Garlic Clove, Garlic Cloves, Greek Seasoning, Lemon Juice, Onion, Onions, Pecan Nuts, Pork Rump
What is the nutritional information of Beetroot & Feta Pork Rump?
Calories: 679, Carbs: 65 grams, Fat: grams, Protein: 47.6 grams, Sugar: 33.6 grams, Salt: 2617 grams
How do I prepare Beetroot & Feta Pork Rump?
DINNER IS READY: Plate up the beetroot, side with caramelised onion, and add the pork slices over the onion. Serve alongside the apple salad and enjoy, Chef! SALAD: In a salad bowl, combine the lemon juice with 10ml [20ml]|#7DA0D7 of olive oil. Add the apple, the baby marrow, the feta, the nuts, toss to combine, and season. PORK: Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel and coat with the balsamic & mustard, garlic, and thyme. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter. Remove from the pan, wrap up in tinfoil and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning. CARAMELISED ONION: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. TOAST: Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and the Greek seasoning. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Beetroot & Feta Pork Rump?
Apple, Apples, Baby Marrow, Balsamic & Mustard, Beetroot Chunks, Danish-style Feta, Dried Thyme, Garlic Clove, Garlic Cloves, Greek Seasoning, Lemon Juice, Onion, Onions, Pecan Nuts, Pork Rump
How many calories does Beetroot & Feta Pork Rump have?
679 calories
How much fat content does Beetroot & Feta Pork Rump have?
grams
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