Get a load of this dreamboat! Golden, honey-glazed pork fillet, a low-carb mash of thyme-roasted carrot and cream, and pickled baby marrows. Healthy and delicious: this dinner is the full package!
HONEY-GLAZED PORK
HONEY-GLAZED PORK
with roast carrot mash & a baby marrow side salad
Hands on Time: 20 - 30 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Baby Marrow
- Carrots
- Cream
- Fresh Thyme
- Green Leaves
- Honey
- Pork Fillet
- Pork Fillets
- Pumpkin Seeds
- Red Wine Vinegar
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Tinfoil
- Blender (optional)
ROAST CARROTS
Preheat the oven to 200°C. Spread out the chopped carrots on a roasting tray with the whole thyme sprigs, coat in oil, and season. Roast in the hot oven for 30-35 minutes until soft and caramelised.
PUMPKIN SEEDS
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.
PICKLE
Place the baby marrow ribbons in a bowl with the red wine vinegar. Set aside to lightly pickle, tossing occasionally.
SEAR THE PORK FILLET
Return the pan to a medium-high heat. Coat the pork fillet in oil and seasoning to taste. When the pan is hot, sear the pork for 4-6 minutes in total, shifting and turning it as it colours. On completion, it should be browned all over but not cooked through. Remove from the pan and place on a piece of tinfoil. Drizzle over the honey and wrap it up tightly. Place in the oven on the tray with the carrots and roast for 6-8 minutes until cooked through. Remove the pork from the oven and allow it to rest in the tinfoil for 5 minutes.
THE MASH-UP
Once the carrots are soft, remove from the oven and discard the thyme stalks. Place in a bowl with the cream and mash with a fork or potato masher until it forms a chunky mash.
TANGY SALAD
Just before serving, drain the pickled baby marrow. Toss together with the rinsed green leaves and a drizzle of oil. Season to taste. Remove the pork from the tinfoil, reserving the meat juices, and thinly slice.
THE PLATE-UP
Make a bed of carrot mash and top with the glossy pork fillet slices. Drizzle over some honey glaze reserved from the foil. Serve the salad on the side and sprinkle the toasted pumpkin seeds over the lot. Gorgeous, Chef!
Carrots - 360g
Fresh Thyme - 2g
Pumpkin Seeds - 10g
Baby Marrow - 100g
Red Wine Vinegar - 20ml
Pork Fillet - 1
Honey - 15ml
Cream - 30ml
Green Leaves - 20g
ROAST CARROTS
Preheat the oven to 200°C. Spread out the chopped carrots on a roasting tray with the whole thyme sprigs, coat in oil, and season. Roast in the hot oven for 30-35 minutes until soft and caramelised.
PUMPKIN SEEDS
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.
PICKLE
Place the baby marrow ribbons in a bowl with the red wine vinegar. Set aside to lightly pickle, tossing occasionally.
SEAR THE PORK FILLET
Return the pan to a medium-high heat. Coat the pork fillet in oil and seasoning to taste. When the pan is hot, sear the pork for 4-6 minutes in total, shifting and turning it as it colours. On completion, it should be browned all over but not cooked through. Remove from the pan and place on a piece of tinfoil. Drizzle over the honey and wrap it up tightly. Place in the oven on the tray with the carrots and roast for 7-10 minutes until cooked through. Remove the pork from the oven and allow it to rest in the tinfoil for 5 minutes.
THE MASH-UP
Once the carrots are soft, remove from the oven and discard the thyme stalks. Place in a bowl with the cream and mash with a fork or potato masher until it forms a chunky mash.
TANGY SALAD
Make a bed of carrot mash and top with the glossy pork fillet slices. Drizzle over some honey glaze reserved from the foil. Serve the salad on the side and sprinkle the toasted pumpkin seeds over the lot. Gorgeous, Chef!
THE PLATE-UP
Make a bed of carrot mash and top with the glossy pork fillet slices. Drizzle over some honey glaze reserved from the foil. Serve the salad on the side and sprinkle the toasted pumpkin seeds over the lot. Gorgeous, Chef!
Carrots - 600g
Fresh Thyme - 4g
Pumpkin Seeds - 20g
Baby Marrow - 200g
Red Wine Vinegar - 40ml
Pork Fillets - 2
Honey - 30ml
Cream - 60ml
Green Leaves - 40g
ROAST CARROTS
Preheat the oven to 200°C. Spread out the chopped carrots on a roasting tray with the whole thyme sprigs, coat in oil, and season. Roast in the hot oven for 30-35 minutes until soft and caramelised.
PUMPKIN SEEDS
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.
PICKLE
Place the baby marrow ribbons in a bowl with the red wine vinegar. Set aside to lightly pickle, tossing occasionally.
SEAR THE PORK FILLET
Return the pan to a medium-high heat. Coat the pork fillet in oil and seasoning to taste. When the pan is hot, sear the pork for 4-6 minutes in total, shifting and turning it as it colours. On completion, it should be browned all over but not cooked through. Remove from the pan and place on a piece of tinfoil. Drizzle over the honey and wrap it up tightly. Place in the oven on the tray with the carrots and roast for 7-10 minutes until cooked through. Remove the pork from the oven and allow it to rest in the tinfoil for 5 minutes.
THE MASH-UP
Once the carrots are soft, remove from the oven and discard the thyme stalks. Place in a bowl with the cream and mash with a fork or potato masher until it forms a chunky mash.
TANGY SALAD
Make a bed of carrot mash and top with the glossy pork fillet slices. Drizzle over some honey glaze reserved from the foil. Serve the salad on the side and sprinkle the toasted pumpkin seeds over the lot. Gorgeous, Chef!
THE PLATE-UP
Make a bed of carrot mash and top with the glossy pork fillet slices. Drizzle over some honey glaze reserved from the foil. Serve the salad on the side and sprinkle the toasted pumpkin seeds over the lot. Gorgeous, Chef!
Carrots - 600g
Fresh Thyme - 4g
Pumpkin Seeds - 20g
Baby Marrow - 200g
Red Wine Vinegar - 40ml
Pork Fillets - 2
Honey - 30ml
Cream - 60ml
Green Leaves - 40g
ROAST CARROTS
Preheat the oven to 200°C. Spread out the chopped carrots on a roasting tray with the whole thyme sprigs, coat in oil, and season. Roast in the hot oven for 35-40 minutes until soft and caramelised.
PUMPKIN SEEDS
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.
PICKLE
Place the baby marrow ribbons in a bowl with the red wine vinegar. Set aside to lightly pickle, tossing occasionally.
SEAR THE PORK FILLET
Return the pan to a medium-high heat. Coat the pork fillets in oil and seasoning to taste. When the pan is hot, sear the pork for 4-6 minutes in total, shifting and turning it as they colour. On completion, they should be browned all over but not cooked through. Remove from the pan and place on a piece of tinfoil. Drizzle over the honey and wrap it up tightly. Place in the oven on the tray with the carrots and roast for 10-12 minutes until cooked through. Remove the pork from the oven and allow it to rest in the tinfoil for 5 minutes.
THE MASH-UP
Once the carrots are soft, remove from the oven and discard the thyme stalks. Place in a bowl with the cream and mash with a fork or potato masher until it forms a chunky mash.
TANGY SALAD
Just before serving, drain the pickled baby marrow. Toss together with the rinsed green leaves and a drizzle of oil. Season to taste. Remove the pork from the tinfoil, reserving the meat juices, and thinly slice.
THE PLATE-UP
Make a bed of carrot mash and top with the glossy pork fillet slices. Drizzle over some honey glaze reserved from the foil. Serve the salad on the side and sprinkle the toasted pumpkin seeds over the lot. Gorgeous, Chef!
Carrots - 960g
Fresh Thyme - 8g
Pumpkin Seeds - 40g
Baby Marrow - 400g
Red Wine Vinegar - 80ml
Pork Fillets - 4
Honey - 60ml
Cream - 120ml
Green Leaves - 80g
Woolies Products in this dish
