There are few things more festive than cranberry sauce – so what better way to start the summer festivities with tender pork rump slices, rustic pumpkin mash, and tangy cranberry sauce? Served alongside a fresh apple salad to add that extra summer punch!
Glossy Cranberry Sauce & Pork
Glossy Cranberry Sauce & Pork
with rustic pumpkin mash & a fresh apple salad
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Apple
- Apples
- Cinnamon Stick
- Cinnamon Sticks
- Cranberry Juice
- Green Leaves
- Honey-Mustard Sauce
- Pecan Nuts
- Pork Rump
- Pumpkin Chunks
- Red Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter
- Paper Towel
MASH MAGIC
Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. On completion, mash with a potato masher or fork until a rustic mash forms. 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.
TOASTING TIME
Place a pan over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
CRANBERRY CRAZY
Place a pot over a medium heat. When hot, add the cranberry juice, 50ml water, the red wine, and the cinnamon stick. Lower the heat and leave to simmer for 6-8 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency. Remove the cinnamon stick. Add 10g butter and a splash of water. Cook for 1-2 minutes.
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 pecan nuts, the rinsed green leaves, a drizzle of olive oil, and seasoning. Toss until fully combined.
SWEET FEASTING
Dish up a hearty plate of rustic pumpkin mash and juicy pork rump slices. Spoon over the syrupy cranberry sauce, and side with the fresh apple salad. Merry munching, Chef!
Pumpkin Chunks - 250g
Pecan Nuts - 20g
Cranberry Juice - 50ml
Red Wine - 50ml
Cinnamon Stick - 1
Pork Rump - 150g
Honey-mustard Sauce - 15ml
Apple - 1
Green Leaves - 20g
MASH MAGIC
Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. On completion, mash with a potato masher or fork until a rustic mash forms. 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.
TOASTING TIME
Place a pan over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
CRANBERRY CRAZY
Place a pot over a medium heat. When hot, add the cranberry juice, 100ml water, the red wine, and the cinnamon sticks. Lower the heat and leave to simmer for 6-8 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency. Remove the cinnamon sticks. Add 20g butter and a splash of water. Cook for 1-2 minutes.
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 pecan nuts, the rinsed green leaves, a drizzle of olive oil, and seasoning. Toss until fully combined.
SWEET FEASTING
Dish up a hearty plate of rustic pumpkin mash and juicy pork rump slices. Spoon over the syrupy cranberry sauce, and side with the fresh apple salad. Merry munching, Chef!
Pumpkin Chunks - 500g
Pecan Nuts - 40g
Cranberry Juice - 100ml
Red Wine - 100ml
Cinnamon Sticks - 2
Pork Rump - 300g
Honey-mustard Sauce - 30ml
Apple - 1
Green Leaves - 40g
MASH MAGIC
Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. On completion, mash with a potato masher or fork until a rustic mash forms. 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.
TOASTING TIME
Place a pan over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
CRANBERRY CRAZY
Place a pot over a medium heat. When hot, add the cranberry juice, 150ml water, the red wine, and the cinnamon sticks. Lower the heat and leave to simmer for 8-12 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency. Remove the cinnamon sticks. Add 30g butter and a splash of water. Cook for 2-3 minutes.
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 pecan nuts, the rinsed green leaves, a drizzle of olive oil, and seasoning. Toss until fully combined.
SWEET FEASTING
Dish up a hearty plate of rustic pumpkin mash and juicy pork rump slices. Spoon over the syrupy cranberry sauce, and side with the fresh apple salad. Merry munching, Chef!
Pumpkin Chunks - 750g
Pecan Nuts - 60g
Cranberry Juice - 150ml
Red Wine - 150ml
Cinnamon Sticks - 3
Pork Rump - 450g
Honey-mustard Sauce - 45ml
Apples - 2
Green Leaves - 60g
MASH MAGIC
Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. On completion, mash with a potato masher or fork until a rustic mash forms. 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.
TOASTING TIME
Place a pan over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
CRANBERRY CRAZY
Place a pot over a medium heat. When hot, add the cranberry juice, 200ml water, the red wine, and the cinnamon sticks. Lower the heat and leave to simmer for 8-12 minutes until thickened, stirring frequently. On completion, the sauce should have a syrup-like consistency. Remove the cinnamon sticks. Add 40g butter and a splash of water. Cook for 2-3 minutes.
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 pecan nuts, the rinsed green leaves, a drizzle of olive oil, and seasoning. Toss until fully combined.
SWEET FEASTING
Dish up a hearty plate of rustic pumpkin mash and juicy pork rump slices. Spoon over the syrupy cranberry sauce, and side with the fresh apple salad. Merry munching, Chef!
Pumpkin Chunks - 1kg
Pecan Nuts - 80g
Cranberry Juice - 200ml
Red Wine - 200ml
Cinnamon Sticks - 4
Pork Rump - 600g
Honey-mustard Sauce - 60ml
Apples - 2
Green Leaves - 80g
Woolies Products in this dish
