What are the main ingredients in Blue Cheese Sauce & Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Blue Cheese Sauce & Pork

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

with roasted beetroot & fresh parsley

Hands on Time: 10 - 25 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Beetroot Chunks - 200g
Pork Neck Steak - 160g
NOMU Roast Rub - 10ml
Tomato - 1
Salad Leaves - 20g
Fresh Cream - 60ml
Blue Cheese - 20g
Fresh Parsley - 3g
Walnuts - 10g

Download the Recipe

Serves 2

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!

Beetroot Chunks - 400g
Pork Neck Steak - 320g
NOMU Roast Rub - 20ml
Tomato - 1
Salad Leaves - 40g
Fresh Cream - 120ml
Blue Cheese - 40g
Fresh Parsley - 5g
Walnuts - 20g

Download the Recipe

Serves 3

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!

Beetroot Chunks - 600g
Pork Neck Steak - 480g
NOMU Roast Rub - 30ml
Tomatoes - 2
Salad Leaves - 60g
Fresh Cream - 180ml
Blue Cheese - 60g
Fresh Parsley - 8g
Walnuts - 30g

Download the Recipe

Serves 4

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!