There’s nothing quite like a sizzling, flavoursome steak with a crème fraîche and cracked black pepper sauce to end your day on a high note. This timeless classic is served with roast butternut and a leafy sun-dried tomato salad, all topped with toasted pecan nuts. A dish so good, it will make your taste buds sing!
Classic Peppercorn Pork Rump
Classic Peppercorn Pork Rump
with rosemary roast butternut & a sun-dried tomato salad
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Stock
- Butternut
- Cabernet Sauvignon Balsamic Vinegar
- Creme Fraiche
- Crushed Black Peppercorns
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Pecan Nuts
- Pork Rump
- Radish
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BRING ON THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces and the rinsed rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
POPPIN’ PECANS!
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
WINE O’CLOCK
Boil the kettle. Place the cab sauv vinegar and 1 tbsp of olive oil in a bowl. Mix in 1 tsp of sweetener until mostly dissolved and season. Dilute the stock with 60ml of boiling water. Set the dressing and the diluted stock aside.
PERFECTLY SEARED PORK
When the butternut chunks reach the halfway mark, place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork fat-side down until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
SAUCE & SALAD
Place a pan over medium heat with a drizzle of oil or a knob of butter (optional). When hot, sauté the grated garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 2-3 minutes. Remove from the heat, whisk in the crème fraîche, and season. Loosen the sauce with a splash of water if it’s too thick. Toss together the rinsed green leaves, the radish rounds, the chopped sun-dried tomatoes, and the cab sav dressing.
ET VOILÀ!
Dish up the juicy slices of rump and drizzle over the creamy black pepper sauce. Place the roasted butternut chunks and the dressed salad on the side. Sprinkle over the toasted pecan nuts. You just can’t beat the classics!
Butternut - 250g
Fresh Rosemary - 3g
Pecan Nuts - 10g
Cabernet Sauvignon Balsamic Vinegar - 10ml
Beef Stock - 5ml
Pork Rump - 150g
Garlic Clove - 1
Crushed Black Peppercorns - 5ml
Crème Fraîche - 30ml
Green Leaves - 20g
Radish - 20g
Sun-dried Tomatoes - 30g
BRING ON THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces and the rinsed rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
POPPIN’ PECANS!
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
WINE O’CLOCK
Boil the kettle. Place the cab sauv vinegar and 2 tbsp of olive oil in a bowl. Mix in 2 tsp of sweetener until mostly dissolved and season. Dilute the stock with 80ml of boiling water. Set the dressing and the diluted stock aside.
PERFECTLY SEARED PORK
When the butternut chunks reach the halfway mark, place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork fat-side down until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
SAUCE & SALAD
Place a pan over medium heat with a drizzle of oil or a knob of butter (optional). When hot, sauté the grated garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 3-4 minutes. Remove from the heat, whisk in the crème fraîche, and season. Loosen the sauce with a splash of water if it’s too thick. Toss together the rinsed green leaves, the radish rounds, the chopped sun-dried tomatoes, and the cab sav dressing.
ET VOILÀ!
Dish up the juicy slices of rump and drizzle over the creamy black pepper sauce. Place the roasted butternut chunks and the dressed salad on the side. Sprinkle over the toasted pecan nuts. You just can’t beat the classics!
Butternut - 500g
Fresh Rosemary - 5g
Pecan Nuts - 20g
Cabernet Sauvignon Balsamic Vinegar - 20ml
Beef Stock - 10ml
Pork Rump - 300g
Garlic Cloves - 2
Crushed Black Peppercorns - 10ml
Crème Fraîche - 60ml
Green Leaves - 40g
Radish - 40g
Sun-dried Tomatoes - 60g
BRING ON THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces and the rinsed rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
POPPIN’ PECANS!
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
WINE O’CLOCK
Boil the kettle. Place the cab sauv vinegar and 3 tbsp of olive oil in a bowl. Mix in 3 tsp of sweetener until mostly dissolved and season. Dilute the stock with 100ml of boiling water. Set the dressing and the diluted stock aside.
PERFECTLY SEARED PORK
When the butternut chunks reach the halfway mark, place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork fat-side down until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
SAUCE & SALAD
Place a pan over medium heat with a drizzle of oil or a knob of butter (optional). When hot, sauté the grated garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 4-5 minutes. Remove from the heat, whisk in the crème fraîche, and season. Loosen the sauce with a splash of water if it’s too thick. Toss together the rinsed green leaves, the radish rounds, the chopped sun-dried tomatoes, and the cab sav dressing.
ET VOILÀ!
Dish up the juicy slices of rump and drizzle over the creamy black pepper sauce. Place the roasted butternut chunks and the dressed salad on the side. Sprinkle over the toasted pecan nuts. You just can’t beat the classics!
Butternut - 750g
Fresh Rosemary - 8g
Pecan Nuts - 30g
Cabernet Sauvignon Balsamic Vinegar - 30ml
Beef Stock - 15ml
Pork Rump - 450g
Garlic Cloves - 3
Crushed Black Peppercorns - 15ml
Crème Fraîche - 90ml
Green Leaves - 60g
Radish - 60g
Sun-dried Tomatoes - 90g
BRING ON THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces and the rinsed rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
POPPIN’ PECANS!
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
WINE O’CLOCK
Boil the kettle. Place the cab sauv vinegar and 4 tbsp of olive oil in a bowl. Mix in 4 tbsp of sweetener until mostly dissolved and season. Dilute the stock with 120ml of boiling water. Set the dressing and the diluted stock aside.
PERFECTLY SEARED PORK
When the butternut chunks reach the halfway mark, place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork fat-side down until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
SAUCE & SALAD
Place a pan over medium heat with a drizzle of oil or a knob of butter (optional). When hot, sauté the grated garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 5-6 minutes. Remove from the heat, whisk in the crème fraîche, and season. Loosen the sauce with a splash of water if it’s too thick. Toss together the rinsed green leaves, the radish rounds, the chopped sun-dried tomatoes, and the cab sav dressing.
ET VOILÀ!
Dish up the juicy slices of rump and drizzle over the creamy black pepper sauce. Place the roasted butternut chunks and the dressed salad on the side. Sprinkle over the toasted pecan nuts. You just can’t beat the classics!
Butternut - 1kg
Fresh Rosemary - 10g
Pecan Nuts - 40g
Cabernet Sauvignon Balsamic Vinegar - 40ml
Beef Stock - 20ml
Pork Rump - 600g
Garlic Cloves - 4
Crushed Black Peppercorns - 20ml
Crème Fraîche - 125ml
Green Leaves - 80g
Radish - 80g
Sun-dried Tomatoes - 120g
Woolies Products in this dish
