eCook Meal
Heavenly Honey-Mustard Pork
with creamy carrot mash, blistered baby tomatoes & feta
Honey-soaked pork on a low-carb mash of fresh thyme, carrot, and cream. Served with sauteed kale and a fresh salad, dotted with roasted tomatoes. Healthy and delicious: this dinner is the full package!
Serving guide
Choose your portion size.
Carrot LIVE WITHOUT YOU!
Preheat the oven to 200°C. Place the Carrot chunks and rinsed thyme sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes. Place ½ the tomatoes in a bowl and toss with oil and seasoning. Set aside for step 3.
POPPIN’ SEEDS & Kale
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Return the pan to a medium-high heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and place in the bowl, cover and set aside.
HALFWAY!
When the carrots have been in for 10 minutes, give them a shift. Add the dressed tomatoes to the roasting tray and roast for the remaining time. On completion, the carrots should be caramelised and the tomatoes blistered.
STICKY Pork
Return the pan to a medium-high heat. Pat the Pork dry with paper towel and lightly coat in oil. When the pan is hot, sear the pork for 3-4 minutes, shifting as it colours. In the final 1-2 minutes, baste the pork with the honey-mustard sauce in the pan. On completion, the pork should be browned but not cooked through. Place the pork into tinfoil, pour over the pan juices, and tightly close. Place on the roasting tray in the oven for 2-3 minutes until cooked through. Remove on completion and allow to rest for 5 minutes before thinly slicing and seasoning. Reserve the honey-mustard juices.
LETTUCE FINISH
On completion, remove the veg from the oven and discard the Thyme stalks. Place the roasted Carrot in a bowl with a splash of milk or water and a knob of butter (optional). Mash with a fork until chunky and season to taste. Halve the remaining, raw tomatoes. Add them and the rinsed leaves to the bowl of sautéed kale. Crumble in the drained feta and toss together with the red wine vinegar, a drizzle of oil and some seasoning.
PLATE UP!
Make a bed of Carrot mash, top with the glossy pork, and drizzle over the reserved honey-mustard juices. Serve the kale salad on the side and scatter with roasted tomatoes. Sprinkle over the toasted pumpkin seeds. Gorgeous, Chef!
Carrot LIVE WITHOUT YOU!
Preheat the oven to 200°C. Place the Carrot chunks and rinsed thyme sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes. Place ½ the tomatoes in a bowl and toss with oil and seasoning. Set aside for step 3.
POPPIN’ SEEDS & Kale
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Return the pan to a medium-high heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and place in the bowl, cover and set aside.
HALFWAY!
When the carrots have been in for 10 minutes, give them a shift. Add the dressed tomatoes to the roasting tray and roast for the remaining time. On completion, the carrots should be caramelised and the tomatoes blistered.
STICKY Pork
Return the pan to a medium-high heat. Pat the Pork dry with paper towel and lightly coat in oil. When the pan is hot, sear the pork for 3-4 minutes, shifting as it colours. In the final 1-2 minutes, baste the pork with the honey-mustard sauce in the pan. On completion, the pork should be browned but not cooked through. Place the pork into tinfoil, pour over the pan juices, and tightly close. Place on the roasting tray in the oven for 2-3 minutes until cooked through. Remove on completion and allow to rest for 5 minutes before thinly slicing and seasoning. Reserve the honey-mustard juices.
LETTUCE FINISH
On completion, remove the veg from the oven and discard the Thyme stalks. Place the roasted Carrot in a bowl with a splash of milk or water and a knob of butter (optional). Mash with a fork until chunky and season to taste. Halve the remaining, raw tomatoes. Add them and the rinsed leaves to the bowl of sautéed kale. Crumble in the drained feta and toss together with the red wine vinegar, a drizzle of oil and some seasoning.
PLATE UP!
Make a bed of Carrot mash, top with the glossy pork, and drizzle over the reserved honey-mustard juices. Serve the kale salad on the side and scatter with roasted tomatoes. Sprinkle over the toasted pumpkin seeds. Gorgeous, Chef!
Carrot LIVE WITHOUT YOU!
Preheat the oven to 200°C. Place the Carrot chunks and rinsed thyme sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven for 40-45 minutes. Place the whole tomatoes on another roasting tray, keep the rest aside. Toss with oil and seasoning. Set the dressed tray aside for step 3.
POPPIN’ SEEDS & Kale
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Return the pan to a medium-high heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and place in the bowl, cover and set aside.
HALFWAY!
Give the carrots a shift at the halfway mark and return to the oven. Pop in the tray of dressed tomatoes and roast for the remaining time. On completion, the carrots should be caramelised and the tomatoes blistered.
STICKY Pork
Return the pan to a medium-high heat. Pat the Pork dry with paper towel and lightly coat in oil. When the pan is hot, sear the pork for 4-5 minutes, shifting as it colours. In the final 1-2 minutes, baste the pork with the honey-mustard sauce in the pan. On completion, the pork should be browned but not cooked through. Place the pork into tinfoil, pour over the pan juices, and tightly close. Place on the tray with the tomatoes in the oven for 3-4 minutes until cooked through. Remove on completion and allow to rest for 5 minutes before thinly slicing and seasoning. Reserve the honey-mustard juices.
LETTUCE FINISH
On completion, remove the veg from the oven and discard the Thyme stalks. Place the roasted Carrot in a bowl with a splash of milk or water and a knob of butter (optional). Mash with a fork until chunky and season to taste. Add the halved tomatoes and the rinsed leaves to the bowl of sautéed kale. Crumble in the drained feta and toss together with the red wine vinegar, a drizzle of oil and some seasoning.
PLATE UP!
Make a bed of Carrot mash, top with the glossy pork, and drizzle over the reserved honey-mustard juices. Serve the kale salad on the side and scatter with roasted tomatoes. Sprinkle over the toasted pumpkin seeds. Gorgeous, Chef!
Carrot LIVE WITHOUT YOU!
Preheat the oven to 200°C. Place the Carrot chunks and rinsed thyme sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven for 40-45 minutes. Place the whole tomatoes on another roasting tray, keep the rest aside. Toss with oil and seasoning. Set the dressed tray aside for step 3.
POPPIN’ SEEDS & Kale
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Return the pan to a medium-high heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and place in the bowl, cover and set aside.
HALFWAY!
Give the carrots a shift at the halfway mark and return to the oven. Pop in the tray of dressed tomatoes and roast for the remaining time. On completion, the carrots should be caramelised and the tomatoes blistered.
STICKY Pork
Return the pan to a medium-high heat. Pat the Pork dry with paper towel and lightly coat in oil. When the pan is hot, sear the pork for 4-5 minutes, shifting as it colours. In the final 1-2 minutes, baste the pork with the honey-mustard sauce in the pan. On completion, the pork should be browned but not cooked through. Place the pork into tinfoil, pour over the pan juices, and tightly close. Place on the tray with the tomatoes in the oven for 3-4 minutes until cooked through. Remove on completion and allow to rest for 5 minutes before thinly slicing and seasoning. Reserve the honey-mustard juices.
LETTUCE FINISH
On completion, remove the veg from the oven and discard the Thyme stalks. Place the roasted Carrot in a bowl with a splash of milk or water and a knob of butter (optional). Mash with a fork until chunky and season to taste. Add the halved tomatoes and the rinsed leaves to the bowl of sautéed kale. Crumble in the drained feta and toss together with the red wine vinegar, a drizzle of oil and some seasoning.
PLATE UP!
Make a bed of Carrot mash, top with the glossy pork, and drizzle over the reserved honey-mustard juices. Serve the kale salad on the side and scatter with roasted tomatoes. Sprinkle over the toasted pumpkin seeds. Gorgeous, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R127.32
for 4 servings · R31.83 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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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Salad Leaves needs 120 gWhole Spinach 350 g 350 g at R19.99 · 34% of packR6.85
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Fresh Thyme needs 8 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.31
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
Not in the Woolies basket — source these elsewhere:
- Honey-Mustard Sauce
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Heavenly Honey-Mustard Pork?
The preparation time for Heavenly Honey-Mustard Pork with creamy carrot mash, blistered baby tomatoes & feta is between 20 and 35 minutes.
What is the total time required to make Heavenly Honey-Mustard Pork with creamy carrot mash, blistered baby tomatoes & feta?
The total time required to make Heavenly Honey-Mustard Pork with creamy carrot mash, blistered baby tomatoes & feta is between 40 and 55 minutes.
How many servings does Heavenly Honey-Mustard Pork provide?
4 servings
What are the main ingredients in Heavenly Honey-Mustard Pork?
Baby Tomato, Carrot, Feta, Honey-Mustard Sauce, Kale, Pork Fillet, Pumpkin Seeds, Red Wine Vinegar, Salad Leaves, Thyme
What is the nutritional information of Heavenly Honey-Mustard Pork?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Heavenly Honey-Mustard Pork?
LETTUCE FINISH: On completion, remove the veg from the oven and discard the thyme stalks. Place the roasted carrot in a bowl with a splash of milk or water and a knob of butter (optional). Mash with a fork until chunky and season to taste. Halve the remaining, raw tomatoes. Add them and the rinsed leaves to the bowl of sautéed kale. Crumble in the drained feta and toss together with the red wine vinegar, a drizzle of oil and some seasoning. PLATE UP!: Make a bed of carrot mash, top with the glossy pork, and drizzle over the reserved honey-mustard juices. Serve the kale salad on the side and scatter with roasted tomatoes. Sprinkle over the toasted pumpkin seeds. Gorgeous, Chef! HALFWAY!: When the carrots have been in for 10 minutes, give them a shift. Add the dressed tomatoes to the roasting tray and roast for the remaining time. On completion, the carrots should be caramelised and the tomatoes blistered. STICKY PORK: Return the pan to a medium-high heat. Pat the pork dry with paper towel and lightly coat in oil. When the pan is hot, sear the pork for 3-4 minutes, shifting as it colours. In the final 1-2 minutes, baste the pork with the honey-mustard sauce in the pan. On completion, the pork should be browned but not cooked through. Place the pork into tinfoil, pour over the pan juices, and tightly close. Place on the roasting tray in the oven for 2-3 minutes until cooked through. Remove on completion and allow to rest for 5 minutes before thinly slicing and seasoning. Reserve the honey-mustard juices. CARROT LIVE WITHOUT YOU!: Preheat the oven to 200°C. Place the carrot chunks and rinsed thyme sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes. Place ½ the tomatoes in a bowl and toss with oil and seasoning. Set aside for step 3. POPPIN’ SEEDS & KALE: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Return the pan to a medium-high heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and place in the bowl, cover and set aside.
What should be prepared from my kitchen to make Heavenly Honey-Mustard Pork?
Baby Tomato, Carrot, Feta, Honey-Mustard Sauce, Kale, Pork Fillet, Pumpkin Seeds, Red Wine Vinegar, Salad Leaves, Thyme
How many calories does Heavenly Honey-Mustard Pork have?
calories
How much fat content does Heavenly Honey-Mustard Pork have?
grams