eCook Meal
Chutney Pork & Roasted Baby Potatoes
with a carrot & tomato salad
Few things go together as well as pork & chutney! This dish features pan-fried pork fillet basted in butter & chutney, served alongside hearty oven-roasted baby potatoes and a zingy carrot & tomato salad.
Serving guide
Choose your portion size.
ROAST POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
ZINGY CARROTS
In a salad bowl, combine the lemon juice and 10ml of water. Toss through the Carrot ribbons, the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
SIZZLING Pork
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and rest for 3-5 minutes before slicing and seasoning.
TIME TO EAT
Plate up the roasted potatoes. Side with the chutney Pork slices, drizzle over any pan juices, and serve with the Carrot salad. Well done, Chef!
ROAST POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
ZINGY CARROTS
In a salad bowl, combine the lemon juice and 20ml of water. Toss through the Carrot ribbons, the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
SIZZLING Pork
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and rest for 3-5 minutes before slicing and seasoning.
TIME TO EAT
Plate up the roasted potatoes. Side with the chutney Pork slices, drizzle over any pan juices, and serve with the Carrot salad. Well done, Chef!
ROAST POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ZINGY CARROTS
In a salad bowl, combine the lemon juice and 30ml of water. Toss through the Carrot ribbons, the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
SIZZLING Pork
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and rest for 3-5 minutes before slicing and seasoning.
TIME TO EAT
Plate up the roasted potatoes. Side with the chutney Pork slices, drizzle over any pan juices, and serve with the Carrot salad. Well done, Chef!
ROAST POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ZINGY CARROTS
In a salad bowl, combine the lemon juice and 40ml of water. Toss through the Carrot ribbons, the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
SIZZLING Pork
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and rest for 3-5 minutes before slicing and seasoning.
TIME TO EAT
Plate up the roasted potatoes. Side with the chutney Pork slices, drizzle over any pan juices, and serve with the Carrot salad. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R101.68
for 4 servings · R25.42 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Baby Potato needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
Not in the Woolies basket — source these elsewhere:
- Mrs Balls Chutney
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Frequently Asked Questions
What is the preparation time for Chutney Pork & Roasted Baby Potatoes?
The preparation time for Chutney Pork & Roasted Baby Potatoes with a carrot & tomato salad is between 15 and 30 minutes.
What is the total time required to make Chutney Pork & Roasted Baby Potatoes with a carrot & tomato salad?
The total time required to make Chutney Pork & Roasted Baby Potatoes with a carrot & tomato salad is between 35 and 50 minutes.
How many servings does Chutney Pork & Roasted Baby Potatoes provide?
4 servings
What are the main ingredients in Chutney Pork & Roasted Baby Potatoes?
Baby Potato, Carrot, Lemon Juice, Mrs. Balls Chutney, Pork Fillet, Tomato
What is the nutritional information of Chutney Pork & Roasted Baby Potatoes?
Calories: 535, Carbs: 74 grams, Fat: grams, Protein: 40.7 grams, Sugar: 31.5 grams, Salt: 364 grams
How do I prepare Chutney Pork & Roasted Baby Potatoes?
ZINGY CARROTS: In a salad bowl, combine the lemon juice and 20ml of water. Toss through the carrot ribbons, the diced tomato, a drizzle of olive oil, and seasoning. Set aside. ROAST POTATOES: Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). SIZZLING PORK: Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and rest for 3-5 minutes before slicing and seasoning. TIME TO EAT: Plate up the roasted potatoes. Side with the chutney pork slices, drizzle over any pan juices, and serve with the carrot salad. Well done, Chef!
What should be prepared from my kitchen to make Chutney Pork & Roasted Baby Potatoes?
Baby Potato, Carrot, Lemon Juice, Mrs. Balls Chutney, Pork Fillet, Tomato
How many calories does Chutney Pork & Roasted Baby Potatoes have?
535 calories
How much fat content does Chutney Pork & Roasted Baby Potatoes have?
grams