Sizzling pork neck is served alongside roasted beetroot chunks with tomatoes and green leaves – fluffy, zingy and vibrant! It is sided with a classic, creamy blue cheese sauce, elevating this already delish dish to the next level. Sprinklings of fresh parsley and chopped walnuts finish off this winner of a dinner!
Blue Cheese Sauce & Pork
Blue Cheese Sauce & Pork
with roasted beetroot & fresh parsley
Hands on Time: 10 - 25 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot Chunks
- Blue Cheese
- Fresh Cream
- Fresh Parsley
- NOMU Roast Rub
- Pork Neck Steak
- Salad Leaves
- Tomato
- Tomatoes
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST BEETROOT
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TOAST THE NUTS
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final minute, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LOADED BEET
When the beetroot is done, place in a bowl. Add the diced Tomato, the rinsed shredded salad leaves, and seasoning. Mix until combined.
BLUE CHEESE SAUCE
Return the pan to medium-low heat. Add the cream and simmer until slightly reduced, 2-3 minutes. Add the blue cheese and stir until the cheese has melted, 1-3 minutes. Season.
DINNER IS SERVED
Plate up the loaded roasted beetroot. Side with the pork slices and pour over the dreamy blue cheese sauce. Sprinkle over the picked parsley and garnish with the toasted Walnuts. Well done, Chef!
ROAST BEETROOT
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TOAST THE NUTS
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final minute, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LOADED BEET
When the beetroot is done, place in a bowl. Add the diced Tomato, the rinsed shredded salad leaves, and seasoning. Mix until combined.
BLUE CHEESE SAUCE
Return the pan to medium-low heat. Add the cream and simmer until slightly reduced, 2-3 minutes. Add the blue cheese and stir until the cheese has melted, 1-3 minutes. Season.
DINNER IS SERVED
Plate up the loaded roasted beetroot. Side with the pork slices and pour over the dreamy blue cheese sauce. Sprinkle over the picked parsley and garnish with the toasted Walnuts. Well done, Chef!
ROAST BEETROOT
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
TOAST THE NUTS
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final minute, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LOADED BEET
When the beetroot is done, place in a bowl. Add the diced Tomatoes, the rinsed shredded salad leaves, and seasoning. Mix until combined.
BLUE CHEESE SAUCE
Return the pan to medium-low heat. Add the cream and simmer until slightly reduced, 3-4 minutes. Add the blue cheese and stir until the cheese has melted, 1-3 minutes. Season.
DINNER IS SERVED
Plate up the loaded roasted beetroot. Side with the pork slices and pour over the dreamy blue cheese sauce. Sprinkle over the picked parsley and garnish with the toasted Walnuts. Well done, Chef!
ROAST BEETROOT
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
TOAST THE NUTS
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final minute, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LOADED BEET
When the beetroot is done, place in a bowl. Add the diced Tomatoes, the rinsed shredded salad leaves, and seasoning. Mix until combined.
BLUE CHEESE SAUCE
Return the pan to medium-low heat. Add the cream and simmer until slightly reduced, 3-4 minutes. Add the blue cheese and stir until the cheese has melted, 1-3 minutes. Season.
DINNER IS SERVED
Plate up the loaded roasted beetroot. Side with the pork slices and pour over the dreamy blue cheese sauce. Sprinkle over the picked parsley and garnish with the toasted Walnuts. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Blue Cheese Sauce & Pork?
The preparation time for Blue Cheese Sauce & Pork with roasted beetroot & fresh parsley is between 10 and 25 minutes.
What is the total time required to make Blue Cheese Sauce & Pork with roasted beetroot & fresh parsley?
The total time required to make Blue Cheese Sauce & Pork with roasted beetroot & fresh parsley is between 40 and 55 minutes.
How many servings does Blue Cheese Sauce & Pork provide?
4 servings
What are the main ingredients in Blue Cheese Sauce & Pork?
Beetroot Chunks, Blue Cheese, Fresh Cream, Fresh Parsley, NOMU Roast Rub, Pork Neck Steak, Salad Leaves, Tomato, Tomatoes, Walnuts
What is the nutritional information of Blue Cheese Sauce & Pork?
Calories: 1284, Carbs: 23 grams, Fat: grams, Protein: 27 grams, Sugar: 7.5 grams, Salt: 1000 grams
How do I prepare Blue Cheese Sauce & Pork?
DINNER IS SERVED: Plate up the loaded roasted beetroot. Side with the pork slices and pour over the dreamy blue cheese sauce. Sprinkle over the picked parsley and garnish with the toasted walnuts. Well done, Chef! BLUE CHEESE SAUCE: Return the pan to medium-low heat. Add the cream and simmer until slightly reduced, 2-3 minutes. Add the blue cheese and stir until the cheese has melted, 1-3 minutes. Season. SIZZLING PORK: Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final minute, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. TOAST THE NUTS: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. LOADED BEET: When the beetroot is done, place in a bowl. Add the diced tomato, the rinsed shredded salad leaves, and seasoning. Mix until combined. ROAST BEETROOT: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Blue Cheese Sauce & Pork?
Beetroot Chunks, Blue Cheese, Fresh Cream, Fresh Parsley, NOMU Roast Rub, Pork Neck Steak, Salad Leaves, Tomato, Tomatoes, Walnuts
How many calories does Blue Cheese Sauce & Pork have?
1284 calories
How much fat content does Blue Cheese Sauce & Pork have?
grams
Woolies Products in this dish
