What are the main ingredients in Glazed Pork & Roast Veg?

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

What is the nutritional information of Glazed Pork & Roast Veg?

Calories: 846, Carbs: 57 grams, Fat: grams, Protein: 42.4 grams, Sugar: 17.3 grams, Salt: 1084 grams

How do I prepare Glazed Pork & Roast Veg?

FRESH SALAD: In a salad bowl, dress the rinsed salad leaves and the crumbled feta with a drizzle of olive oil and seasoning. LET’S GET GOING: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, ½ the chopped thyme, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). ROASTY TOASTY BUTTERNUT: Boil the kettle for step 3. When the beetroot has been roasting for 10 minutes, shift to one side and place the butternut pieces on the other half of the roasting tray. Coat in oil and season. Roast for the remaining time until cooked through and crispy (shifting halfway). A FEAST AWAITS: Dish up the roasted beetroot & butternut. Lay slices of juicy pork alongside and drizzle with the reserved glaze. Serve with the fresh salad. Beautiful, Chef! STICKY GLAZE: Dilute the beef stock with 100ml of boiling water. Place a pan over medium-high heat. When hot, add the red wine and the remaining thyme. Cook until the wine has almost fully evaporated, 2-3 minutes. Whisk in the diluted stock and the cranberry jam. Simmer until slightly thickened and reduced, 5-7 minutes (stirring regularly). Season, place in a bowl, and set aside. STICKY, JUICY STEAK: Return the pan, wiped down, to 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 1-2 minutes, add the glaze and turn the pork until fully coated (if the glaze has cooled and thickened, add a splash of hot water to loosen it). Remove from the heat, reserving the glaze, and set aside to rest for 3-5 minutes before slicing and seasoning.

What should be prepared from my kitchen to make Glazed Pork & Roast Veg?

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

Glazed Pork & Roast Veg

Cranberry & red wine glazed pork is served with crispy roasted butternut and juicy beetroot infused with thyme. Served with a fresh feta salad. A simple yet divine dinner awaits you!

Glazed Pork & Roast Veg

with roasted butternut & a fresh salad

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Beetroot
Butternut
Cranberry Jam
Danish-style Feta
Fresh Thyme
Green Leaves
NOMU Beef Stock
Pork Neck Steak
Red Wine

From your kitchen:

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

Serves 1

LET’S GET GOING
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, ½ the chopped thyme, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ROASTY TOASTY BUTTERNUT
Boil the kettle for step 3. When the beetroot has been roasting for 10 minutes, shift to one side and place the butternut pieces on the other half of the roasting tray. Coat in oil and season. Roast for the remaining time until cooked through and crispy (shifting halfway).
STICKY GLAZE
Dilute the beef stock with 75ml of boiling water. Place a pan over medium-high heat. When hot, add the red wine and the remaining thyme. Cook until the wine has almost fully evaporated, 2-3 minutes. Whisk in the diluted stock and the cranberry jam. Simmer until slightly thickened and reduced, 5-7 minutes (stirring regularly). Season, place in a bowl, and set aside.
STICKY, JUICY STEAK
Return the pan, wiped down, to 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 1-2 minutes, add the glaze and turn the pork until fully coated (if the glaze has cooled and thickened, add a splash of hot water to loosen it). Remove from the heat, reserving the glaze, and set aside to rest for 3-5 minutes before slicing and seasoning.
FRESH SALAD
In a salad bowl, dress the rinsed salad leaves and the crumbled feta with a drizzle of olive oil and seasoning.
A FEAST AWAITS
Dish up the roasted beetroot & butternut. Lay slices of juicy pork alongside and drizzle with the reserved glaze. Serve with the fresh salad. Beautiful, Chef!

Beetroot - 150g
Fresh Thyme - 3g
Butternut - 250g
NOMU Beef Stock - 5ml
Red Wine - 60ml
Cranberry Jam - 15ml
Pork Neck Steak - 160g
Green Leaves - 20g
Danish-style Feta - 40g

Download the Recipe

Serves 2

LET’S GET GOING
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, ½ the chopped thyme, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ROASTY TOASTY BUTTERNUT
Boil the kettle for step 3. When the beetroot has been roasting for 10 minutes, shift to one side and place the butternut pieces on the other half of the roasting tray. Coat in oil and season. Roast for the remaining time until cooked through and crispy (shifting halfway).
STICKY GLAZE
Dilute the beef stock with 100ml of boiling water. Place a pan over medium-high heat. When hot, add the red wine and the remaining thyme. Cook until the wine has almost fully evaporated, 2-3 minutes. Whisk in the diluted stock and the cranberry jam. Simmer until slightly thickened and reduced, 5-7 minutes (stirring regularly). Season, place in a bowl, and set aside.
STICKY, JUICY STEAK
Return the pan, wiped down, to 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 1-2 minutes, add the glaze and turn the pork until fully coated (if the glaze has cooled and thickened, add a splash of hot water to loosen it). Remove from the heat, reserving the glaze, and set aside to rest for 3-5 minutes before slicing and seasoning.
FRESH SALAD
In a salad bowl, dress the rinsed salad leaves and the crumbled feta with a drizzle of olive oil and seasoning.
A FEAST AWAITS
Dish up the roasted beetroot & butternut. Lay slices of juicy pork alongside and drizzle with the reserved glaze. Serve with the fresh salad. Beautiful, Chef!

Beetroot - 300g
Fresh Thyme - 5g
Butternut - 500g
NOMU Beef Stock - 10ml
Red Wine - 125ml
Cranberry Jam - 30ml
Pork Neck Steak - 320g
Green Leaves - 40g
Danish-style Feta - 80g

Download the Recipe

Serves 3

LET’S GET GOING
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, ½ the chopped thyme, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ROASTY TOASTY BUTTERNUT
Boil the kettle for step 3. When the beetroot has been roasting for 10 minutes, shift to one side and place the butternut pieces on the other half of the roasting tray. Coat in oil and season. Roast for the remaining time until cooked through and crispy (shifting halfway).
STICKY GLAZE
Dilute the beef stock with 125ml of boiling water. Place a pan over medium-high heat. When hot, add the red wine and the remaining thyme. Cook until the wine has almost fully evaporated, 3-5 minutes. Whisk in the diluted stock and the cranberry jam. Simmer until slightly thickened and reduced, 7-10 minutes (stirring regularly). Season, place in a bowl, and set aside.
STICKY, JUICY STEAK
Return the pan, wiped down, to 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 1-2 minutes, add the glaze and turn the pork until fully coated (if the glaze has cooled and thickened, add a splash of hot water to loosen it). Remove from the heat, reserving the glaze, and set aside to rest for 3-5 minutes before slicing and seasoning.
FRESH SALAD
In a salad bowl, dress the rinsed salad leaves and the crumbled feta with a drizzle of olive oil and seasoning.
A FEAST AWAITS
Dish up the roasted beetroot & butternut. Lay slices of juicy pork alongside and drizzle with the reserved glaze. Serve with the fresh salad. Beautiful, Chef!

Beetroot - 450g
Fresh Thyme - 8g
Butternut - 750g
NOMU Beef Stock - 15ml
Red Wine - 180ml
Cranberry Jam - 45ml
Pork Neck Steak - 480g
Green Leaves - 60g
Danish-style Feta - 120g

Download the Recipe

Serves 4

LET’S GET GOING
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, ½ the chopped thyme, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ROASTY TOASTY BUTTERNUT
Boil the kettle for step 3. When the beetroot has been roasting for 10 minutes, shift to one side and place the butternut pieces on the other half of the roasting tray. Coat in oil and season. Roast for the remaining time until cooked through and crispy (shifting halfway).
STICKY GLAZE
Dilute the beef stock with 150ml of boiling water. Place a pan over medium-high heat. When hot, add the red wine and the remaining thyme. Cook until the wine has almost fully evaporated, 3-5 minutes. Whisk in the diluted stock and the cranberry jam. Simmer until slightly thickened and reduced, 7-10 minutes (stirring regularly). Season, place in a bowl, and set aside.
STICKY, JUICY STEAK
Return the pan, wiped down, to 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 1-2 minutes, add the glaze and turn the pork until fully coated (if the glaze has cooled and thickened, add a splash of hot water to loosen it). Remove from the heat, reserving the glaze, and set aside to rest for 3-5 minutes before slicing and seasoning.
FRESH SALAD
In a salad bowl, dress the rinsed salad leaves and the crumbled feta with a drizzle of olive oil and seasoning.
A FEAST AWAITS
Dish up the roasted beetroot & butternut. Lay slices of juicy pork alongside and drizzle with the reserved glaze. Serve with the fresh salad. Beautiful, Chef!