eCook Meal
Festive Pork & Sweet Potato Mash
with a glossy cranberry sauce & a fresh apple salad
There are few things more festive than cranberry sauce – so what better way to start the summer festivities with tender pork rump slices, buttery sweet potato mash, and tangy cranberry sauce? Served alongside a fresh apple salad to add that extra summer punch!
Serving guide
Choose your portion size.
TOASTING TIME
Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
MASH MAGIC
Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through a splash of milk or water and a knob of butter or a drizzle of oil. Season to taste and cover to keep warm for serving.
CRANBERRY CRAZY
Place a pot over a medium heat. When hot, add the cranberries, the orange juice, 50ml water, the red wine, and the cinnamon stick. Lower the heat and leave to simmer for 10-15 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency.
PERFECT Pork
Pat the Pork rump dry with some paper towel. Coat in oil and some seasoning. Return the pan to a medium-high heat. When hot, sear the pork for 3-4 minutes per side. During the final minute, baste the pork with a knob of butter (optional) and the honey-mustard sauce. Remove on completion and allow to rest for 5 minutes before thinly slicing. Alternatively, leave it whole.
SALAD STEP
In a salad bowl, add the Apple matchsticks, the toasted pine nuts, the shredded green leaves, a drizzle of olive oil, and seasoning. Toss until fully combined.
FESTIVE FEASTING
Dish up a hearty plate of buttery mashed potatoes and juicy Pork rump slices. Spoon over the syrupy cranberry sauce, and side with the fresh Apple salad. Merry munching, Chef!
TOASTING TIME
Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
MASH MAGIC
Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through a splash of milk or water and a knob of butter or a drizzle of oil. Season to taste and cover to keep warm for serving.
CRANBERRY CRAZY
Place a pot over a medium heat. When hot, add the cranberries, the orange juice, 100ml water, the red wine, and the cinnamon stick. Lower the heat and leave to simmer for 10-15 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency.
PERFECT Pork
Pat the Pork rump dry with some paper towel. Coat in oil and some seasoning. Return the pan to a medium-high heat. When hot, sear the pork for 3-4 minutes per side. During the final minute, baste the pork with a knob of butter (optional) and the honey-mustard sauce. Remove on completion and allow to rest for 5 minutes before thinly slicing. Alternatively, leave it whole.
SALAD STEP
In a salad bowl, add the Apple matchsticks, the toasted pine nuts, the shredded green leaves, a drizzle of olive oil, and seasoning. Toss until fully combined.
FESTIVE FEASTING
Dish up a hearty plate of buttery mashed potatoes and juicy Pork rump slices. Spoon over the syrupy cranberry sauce, and side with the fresh Apple salad. Merry munching, Chef!
TOASTING TIME
Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
MASH MAGIC
Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through a splash of milk or water and a knob of butter or a drizzle of oil. Season to taste and cover to keep warm for serving.
CRANBERRY CRAZY
Place a pot over a medium heat. When hot, add the cranberries, the orange juice, 150ml water, the red wine, and the cinnamon sticks. Lower the heat and leave to simmer for 20-25 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency.
PERFECT Pork
Pat the Pork rump dry with some paper towel. Coat in oil and some seasoning. Return the pan to a medium-high heat. When hot, sear the pork for 3-4 minutes per side. During the final minute, baste the pork with a knob of butter (optional) and the honey-mustard sauce. Remove on completion and allow to rest for 5 minutes before thinly slicing. Alternatively, leave it whole.
SALAD STEP
In a salad bowl, add the Apple matchsticks, the toasted pine nuts, the shredded green leaves, a drizzle of olive oil, and seasoning. Toss until fully combined.
FESTIVE FEASTING
Dish up a hearty plate of buttery mashed potatoes and juicy Pork rump slices. Spoon over the syrupy cranberry sauce, and side with the fresh Apple salad. Merry munching, Chef!
Pine Nuts - 30g
Sweet Potato - 750g
Dried Cranberries - 30g
Orange Juice - 60ml
Red Wine - 150ml
Cinnamon Sticks - 2
Pork Rump - 450g
Honey-mustard Sauce - 82,5ml
Apples - 2
Green Leaves - 60g
TOASTING TIME
Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
MASH MAGIC
Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 35-30 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through a splash of milk or water and a knob of butter or a drizzle of oil. Season to taste and cover to keep warm for serving.
CRANBERRY CRAZY
Place a pot over a medium heat. When hot, add the cranberries, the orange juice, 200ml water, the red wine, and the cinnamon sticks. Lower the heat and leave to simmer for 20-25 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency.
PERFECT Pork
Pat the Pork rump dry with some paper towel. Coat in oil and some seasoning. Return the pan to a medium-high heat. When hot, sear the pork for 3-4 minutes per side. During the final minute, baste the pork with a knob of butter (optional) and the honey-mustard sauce. Remove on completion and allow to rest for 5 minutes before thinly slicing. Alternatively, leave it whole.
SALAD STEP
In a salad bowl, add the Apple matchsticks, the toasted pine nuts, the shredded green leaves, a drizzle of olive oil, and seasoning. Toss until fully combined.
FESTIVE FEASTING
Dish up a hearty plate of buttery mashed potatoes and juicy Pork rump slices. Spoon over the syrupy cranberry sauce, and side with the fresh Apple salad. Merry munching, Chef!
Pine Nuts - 40g
Sweet Potato - 1kg
Dried Cranberries - 40g
Orange Juice - 80ml
Red Wine - 200ml
Cinnamon Sticks - 2
Pork Rump - 600g
Honey-mustard Sauce - 110ml
Apples - 2
Green Leaves - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R175.23
for 4 servings · R43.81 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
-
Orange Juice needs 80 ml100 % Freshly Squeezed Orange Juice 1 L 1 L at R92.99 · 8% of packR7.44
-
Cinnamon Sticks needs 2Cinnamon Doughnut R12.99 · whole pack (size can't be divided)R12.99
-
Pine Nuts needs 40 gRaw Pine Nuts 100 g 100 g at R144.99 · 40% of packR58.00
-
Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
-
Red Wine needs 200 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 80% of packR35.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
Not in the Woolies basket — source these elsewhere:
- Pork Rump
- Honey-mustard Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Festive Pork & Sweet Potato Mash?
The preparation time for Festive Pork & Sweet Potato Mash with a glossy cranberry sauce & a fresh apple salad is between 15 and 35 minutes.
What is the total time required to make Festive Pork & Sweet Potato Mash with a glossy cranberry sauce & a fresh apple salad?
The total time required to make Festive Pork & Sweet Potato Mash with a glossy cranberry sauce & a fresh apple salad is between 40 and 55 minutes.
How many servings does Festive Pork & Sweet Potato Mash provide?
4 servings
What are the main ingredients in Festive Pork & Sweet Potato Mash?
Apple, Dried Cranberries, Green Leaves, Ground Cinnamon, Honey-Mustard Sauce, Orange Juice, Pine Nuts, Pork Rump, Red Wine, Sweet Potato
What is the nutritional information of Festive Pork & Sweet Potato Mash?
Calories: 695, Carbs: 94 grams, Fat: grams, Protein: 40.7 grams, Sugar: 52.8 grams, Salt: 384 grams
How do I prepare Festive Pork & Sweet Potato Mash?
FESTIVE FEASTING: Dish up a hearty plate of buttery mashed potatoes and juicy pork rump slices. Spoon over the syrupy cranberry sauce, and side with the fresh apple salad. Merry munching, Chef! TOASTING TIME: Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. SALAD STEP: In a salad bowl, add the apple matchsticks, the toasted pine nuts, the shredded green leaves, a drizzle of olive oil, and seasoning. Toss until fully combined. MASH MAGIC: Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through a splash of milk or water and a knob of butter or a drizzle of oil. Season to taste and cover to keep warm for serving. CRANBERRY CRAZY: Place a pot over a medium heat. When hot, add the cranberries, the orange juice, 100ml water, the red wine, and the cinnamon stick. Lower the heat and leave to simmer for 10-15 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency. PERFECT PORK: Pat the pork rump dry with some paper towel. Coat in oil and some seasoning. Return the pan to a medium-high heat. When hot, sear the pork for 3-4 minutes per side. During the final minute, baste the pork with a knob of butter (optional) and the honey-mustard sauce. Remove on completion and allow to rest for 5 minutes before thinly slicing. Alternatively, leave it whole.
What should be prepared from my kitchen to make Festive Pork & Sweet Potato Mash?
Apple, Dried Cranberries, Green Leaves, Ground Cinnamon, Honey-Mustard Sauce, Orange Juice, Pine Nuts, Pork Rump, Red Wine, Sweet Potato
How many calories does Festive Pork & Sweet Potato Mash have?
695 calories
How much fat content does Festive Pork & Sweet Potato Mash have?
grams