Get a load of this dreamboat! Honey-soaked pork on a low-carb mash of fresh thyme, carrot, and cream. Served with a charred green bean and feta salad, dotted with roast tomatoes. Healthy and delicious: this dinner is the full package!
Honey-Glazed Pork Fillet
Honey-Glazed Pork Fillet
with creamy carrot mash, blistered baby tomatoes & feta
Hands on Time: 20 - 30 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Baby Tomatoes
- Carrot
- Danish-style Feta
- Fresh Cream
- Fresh Thyme
- Green Beans
- Honey
- Pork Fillet
- Pumpkin Seeds
- Red Wine Vinegar
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
- Tinfoil
- Blender (optional)
I 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, season, and spread out. Roast in the hot oven for 30-35 minutes. Place the rinsed baby tomatoes in a bowl with some oil and seasoning. Toss to coat and set aside.
POPPIN’ SEEDS & GREEN BEANS
Place the pumpkin seeds in a nonstick 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. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halved green beans for 2-3 minutes until lightly charred, shifting occasionally. Remove from the pan on completion and set aside in a bowl.
YOUR'E HALFWAY!
Remove the tray from the oven at the halfway mark and shift the carrots to one side. Place the dressed tomatoes on the other side and return the tray to the oven for the remaining roasting time. On completion, the carrots should be caramelised and the tomatoes should be blistered.
STICKY ROAST PORK
Return the pan to a medium-high heat. Pat the pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 2-3 minutes, shifting as it colours. On completion, it should be browned all over but not cooked through. Place in a piece of tinfoil, pour in any juices from the pan, and close up tightly. Roast in the oven for 4-5 minutes until cooked to your preference. Remove on completion, open the foil, and drizzle in the honey. Close it back up and allow to rest for 5 minutes before thinly slicing, reserving the honey juices.
LETTUCE FINISH UP!
When the roast is ready, remove from the oven and discard the thyme stalks. Place the carrot in a bowl with the cream and a knob of butter. Mash with a fork until it forms a chunky smash. Add the rinsed salad leaves to the bowl of green beans and crumble in the drained feta. Toss together with the red wine vinegar to taste, a drizzle of oil, and some seasoning.
FILL YOUR PLATE!
Make a bed of carrot mash, top with the glossy pork slices, and drizzle over some reserved honey glaze. Serve the green bean salad on the side and scatter with the roast tomatoes. Sprinkle the toasted pumpkin seeds over the lot. Gorgeous, Chef!
Carrot - 360g
Fresh Thyme - 2g
Baby Tomatoes - 80g
Pumpkin Seeds - 10g
Green Beans - 80g
Pork Fillet - 150g
Honey - 15ml
Fresh Cream - 30ml
Salad Leaves - 30g
Danish-Style Feta - 40g
Red Wine Vinegar - 20ml
I 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, season, and spread out. Roast in the hot oven for 35-40 minutes. Place the rinsed baby tomatoes in a bowl with some oil and seasoning. Toss to coat and set aside.
POPPIN’ SEEDS & GREEN BEANS
Place the pumpkin seeds in a nonstick 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. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halved green beans for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan on completion and set aside in a bowl.
YOU’RE HALFWAY!
Remove the tray from the oven at the halfway mark and shift the carrots to one side. Place the dressed tomatoes on the other side and return the tray to the oven for the remaining roasting time. On completion, the carrots should be caramelised and the tomatoes should be blistered.
STICKY ROAST PORK
Return the pan to a medium-high heat. Pat the pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes, shifting as it colours. On completion, it should be browned all over but not cooked through. Place in a piece of tinfoil, pour in any juices from the pan, and close up tightly. Roast in the oven for 7-9 minutes until cooked to your preference. Remove on completion, open the foil, and drizzle in the honey. Close it back up and allow to rest for 5 minutes before thinly slicing, reserving the honey juices.
LETTUCE FINISH UP!
When the roast is ready, remove from the oven and discard the thyme stalks. Place the carrot in a bowl with the cream and a knob of butter. Mash with a fork until it forms a chunky smash. Add the rinsed salad leaves to the bowl of green beans and crumble in the drained feta. Toss together with the red wine vinegar to taste, a drizzle of oil, and some seasoning.
FILL YOUR PLATE!
Make a bed of carrot mash, top with the glossy pork slices, and drizzle over some reserved honey glaze. Serve the green bean salad on the side and scatter with the roast tomatoes. Sprinkle the toasted pumpkin seeds over the lot. Gorgeous, Chef!
Carrot - 600g
Fresh Thyme - 4g
Baby Tomatoes - 160g
Pumpkin Seeds - 20g
Green Beans - 160g
Pork Fillet - 300g
Honey - 30ml
Fresh Cream - 60ml
Salad Leaves - 60g
Danish-Style Feta - 80g
Red Wine Vinegar - 40ml
I 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, season, and spread out. Roast in the hot oven for 35-40 minutes. Place the rinsed baby tomatoes in a bowl with some oil and seasoning. Toss to coat and set aside.
POPPIN’ SEEDS & GREEN BEANS
Place the pumpkin seeds in a nonstick 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. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halved green beans for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan on completion and set aside in a bowl.
YOU’RE HALFWAY!
Remove the tray from the oven at the halfway mark and shift the carrots to one side. Place the dressed tomatoes on the other side and return the tray to the oven for the remaining roasting time. On completion, the carrots should be caramelised and the tomatoes should be blistered.
STICKY ROAST PORK
Return the pan to a medium-high heat. Pat the pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes, shifting as it colours. On completion, it should be browned all over but not cooked through. Place in a piece of tinfoil, pour in any juices from the pan, and close up tightly. Roast in the oven for 7-9 minutes until cooked to your preference. Remove on completion, open the foil, and drizzle in the honey. Close it back up and allow to rest for 5 minutes before thinly slicing, reserving the honey juices.
LETTUCE FINISH UP!
When the roast is ready, remove from the oven and discard the thyme stalks. Place the carrot in a bowl with the cream and a knob of butter. Mash with a fork until it forms a chunky smash. Add the rinsed salad leaves to the bowl of green beans and crumble in the drained feta. Toss together with the red wine vinegar to taste, a drizzle of oil, and some seasoning.
FILL YOUR PLATE!
Make a bed of carrot mash, top with the glossy pork slices, and drizzle over some reserved honey glaze. Serve the green bean salad on the side and scatter with the roast tomatoes. Sprinkle the toasted pumpkin seeds over the lot. Gorgeous, Chef!
Carrot - 600g
Fresh Thyme - 4g
Baby Tomatoes - 160g
Pumpkin Seeds - 20g
Green Beans - 160g
Pork Fillet - 300g
Honey - 30ml
Fresh Cream - 60ml
Salad Leaves - 60g
Danish-Style Feta - 80g
Red Wine Vinegar - 40ml
I 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, season, and spread out. Roast in the hot oven for 40-45 minutes. Place the rinsed baby tomatoes on a separate roasting tray with some oil and seasoning. Toss to coat and set aside.
POPPIN’ SEEDS & GREEN BEANS
Place the pumpkin seeds in a large, nonstick 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. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halved green beans for 4-5 minutes until lightly charred, shifting occasionally. Remove from the pan on completion and set aside in a salad bowl.
YOU’RE HALFWAY!
Give the carrots a shift at the halfway mark and return to the oven. Pop in the tray of dressed tomatoes and cook for the remaining roasting time. On completion, the carrots should be caramelised and the tomatoes should be blistered.
STICKY ROAST PORK
Return the pan to a medium-high heat. Pat the pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes, shifting as it colours. On completion, it should be browned all over but not cooked through. Place in a piece of tinfoil, pour in any juices from the pan, and close up tightly. Roast in the oven for 9-10 minutes until cooked to your preference. Remove on completion, open the foil, and drizzle in the honey. Close it back up and allow to rest for 5 minutes before thinly slicing, reserving the honey juices.
LETTUCE FINISH UP!
When the roast is ready, remove from the oven and discard the thyme stalks. Place the carrot in a bowl with the cream and a knob of butter. Mash with a fork until it forms a chunky smash. Add the rinsed salad leaves to the bowl of green beans and crumble in the drained feta. Toss together with the red wine vinegar to taste, a drizzle of oil, and some seasoning.
FILL YOUR PLATE!
Make a bed of carrot mash, top with the glossy pork slices, and drizzle over some reserved honey glaze. Serve the green bean salad on the side and scatter with the roast tomatoes. Sprinkle the toasted pumpkin seeds over the lot. Gorgeous, Chef!
Carrot - 960g
Fresh Thyme - 8g
Baby Tomatoes - 320g
Pumpkin Seeds - 40g
Green Beans - 320g
Pork Fillet - 600g
Honey - 60ml
Fresh Cream - 120ml
Salad Leaves - 120g
Danish-Style Feta - 160g
Red Wine Vinegar - 80ml
Woolies Products in this dish
