eCook Meal
HONEY-GLAZED PORK
with roast carrot mash & a baby marrow side salad
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R157.53
for 4 servings · R39.38 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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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
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Cream needs 120 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 6% of packR2.34
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Pork Fillets needs 4Pork Bones Avg 800 g R51.99 · whole pack (size can't be divided)R51.99
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Carrots 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
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for HONEY-GLAZED PORK?
The preparation time for HONEY-GLAZED PORK with roast carrot mash & a baby marrow side salad is between 20 and 30 minutes.
What is the total time required to make HONEY-GLAZED PORK with roast carrot mash & a baby marrow side salad?
The total time required to make HONEY-GLAZED PORK with roast carrot mash & a baby marrow side salad is between 45 and 55 minutes.
How many servings does HONEY-GLAZED PORK provide?
4 servings
What are the main ingredients in HONEY-GLAZED PORK?
Baby Marrow, Carrot, Cream, Green Leaves, Honey, Pork Fillet, Pumpkin Seeds, Red Wine Vinegar, Thyme
What is the nutritional information of HONEY-GLAZED PORK?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare HONEY-GLAZED PORK?
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! 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. PICKLE: Place the baby marrow ribbons in a bowl with the red wine vinegar. Set aside to lightly pickle, tossing occasionally. 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. 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! 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.
What should be prepared from my kitchen to make HONEY-GLAZED PORK?
Baby Marrow, Carrot, Cream, Green Leaves, Honey, Pork Fillet, Pumpkin Seeds, Red Wine Vinegar, Thyme
How many calories does HONEY-GLAZED PORK have?
calories
How much fat content does HONEY-GLAZED PORK have?
grams