A dinner plate is adorned with golden, honey-mustard pork slices, roasted baby potatoes & carrots, and a fresh salad dotted with dried apricots and topped with crumbled feta. Dinner is served – deliciously!
Honey-mustard Pork & Roast Veggies
Honey-mustard Pork & Roast Veggies
with a dried apricot & feta salad
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potato
- Carrot
- Cucumber
- Danish-style Feta
- Dried Apricots
- Honey-Mustard Sauce
- NOMU One For All Rub
- Pork Neck Steak
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST VEGGIES
Preheat the oven to 200°C. Spread the halved baby potatoes and the carrot wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
HONEY MUSTARD PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with the honey-mustard sauce, the chopped apricots, and a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. Reserve the pan-fried apricots for the salad. Just before serving, deglaze the pan with a splash of warm water if the pan juices are too thick, and reduce slightly.
FRESH SALAD
In a salad bowl, combine the shredded salad leaves, the cucumber slices, the apricots, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the roasted veggies alongside the pork slices. Serve the fresh salad on the side and crumble over the drained feta. Finish off with a drizzle of the pan juices. Tuck in, Chef!
Baby Potato - 250g
Carrot - 240g
NOMU One For All Rub - 5ml
Pork Neck Steak - 160g
Honey-mustard Sauce - 50ml
Dried Apricots - 20g
Salad Leaves - 20g
Cucumber - 50g
Danish-style Feta - 25g
ROAST VEGGIES
Preheat the oven to 200°C. Spread the halved baby potatoes and the carrot wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
HONEY MUSTARD PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with the honey-mustard sauce, the chopped apricots, and a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. Reserve the pan-fried apricots for the salad. Just before serving, deglaze the pan with a splash of warm water if the pan juices are too thick, and reduce slightly.
FRESH SALAD
In a salad bowl, combine the shredded salad leaves, the cucumber slices, the apricots, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the roasted veggies alongside the pork slices. Serve the fresh salad on the side and crumble over the drained feta. Finish off with a drizzle of the pan juices. Tuck in, Chef!
Baby Potato - 500g
Carrot - 480g
NOMU One For All Rub - 10ml
Pork Neck Steak - 320g
Honey-mustard Sauce - 100ml
Dried Apricots - 40g
Salad Leaves - 40g
Cucumber - 100g
Danish-style Feta - 50g
ROAST VEGGIES
Preheat the oven to 200°C. Spread the halved baby potatoes and the carrot wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
HONEY MUSTARD PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with the honey-mustard sauce, the chopped apricots, and a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. Reserve the pan-fried apricots for the salad. Just before serving, deglaze the pan with a splash of warm water if the pan juices are too thick, and reduce slightly.
FRESH SALAD
In a salad bowl, combine the shredded salad leaves, the cucumber slices, the apricots, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the roasted veggies alongside the pork slices. Serve the fresh salad on the side and crumble over the drained feta. Finish off with a drizzle of the pan juices. Tuck in, Chef!
Baby Potato - 750g
Carrot - 720g
NOMU One For All Rub - 15ml
Pork Neck Steak - 480g
Honey-mustard Sauce - 150ml
Dried Apricots - 60g
Salad Leaves - 60g
Cucumber - 150g
Danish-style Feta - 75g
ROAST VEGGIES
Preheat the oven to 200°C. Spread the halved baby potatoes and the carrot wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
HONEY MUSTARD PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with the honey-mustard sauce, the chopped apricots, and a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. Reserve the pan-fried apricots for the salad. Just before serving, deglaze the pan with a splash of warm water if the pan juices are too thick, and reduce slightly.
FRESH SALAD
In a salad bowl, combine the shredded salad leaves, the cucumber slices, the apricots, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the roasted veggies alongside the pork slices. Serve the fresh salad on the side and crumble over the drained feta. Finish off with a drizzle of the pan juices. Tuck in, Chef!
Baby Potato - 1kg
Carrot - 960g
NOMU One For All Rub - 20ml
Pork Neck Steak - 640g
Honey-mustard Sauce - 200ml
Dried Apricots - 80g
Salad Leaves - 80g
Cucumber - 200g
Danish-style Feta - 100g
Woolies Products in this dish
