eCook Meal
Honey-Glazed Pork Fillet
with creamy carrot mash, blistered baby tomatoes & feta
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R150.56
for 4 servings · R37.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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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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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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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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Honey needs 60 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 12% of packR16.80
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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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Fresh Cream needs 120 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 6% of packR2.34
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Red Wine Vinegar needs 80 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 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
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Honey-Glazed Pork Fillet?
The preparation time for Honey-Glazed Pork Fillet with creamy carrot mash, blistered baby tomatoes & feta is between 20 and 30 minutes.
What is the total time required to make Honey-Glazed Pork Fillet with creamy carrot mash, blistered baby tomatoes & feta?
The total time required to make Honey-Glazed Pork Fillet with creamy carrot mash, blistered baby tomatoes & feta is between 45 and 55 minutes.
How many servings does Honey-Glazed Pork Fillet provide?
4 servings
What are the main ingredients in Honey-Glazed Pork Fillet?
Baby Tomato, Carrot, Cream, Feta, Green Beans, Honey, Pork Fillet, Pumpkin Seeds, Red Wine Vinegar, Salad Leaves, Thyme
What is the nutritional information of Honey-Glazed Pork Fillet?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Honey-Glazed Pork Fillet?
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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Honey-Glazed Pork Fillet?
Baby Tomato, Carrot, Cream, Feta, Green Beans, Honey, Pork Fillet, Pumpkin Seeds, Red Wine Vinegar, Salad Leaves, Thyme
How many calories does Honey-Glazed Pork Fillet have?
calories
How much fat content does Honey-Glazed Pork Fillet have?
grams