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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Honey-mustard Pork & Roast Veggies?
The preparation time for Honey-mustard Pork & Roast Veggies with a dried apricot & feta salad is between 20 and 40 minutes.
What is the total time required to make Honey-mustard Pork & Roast Veggies with a dried apricot & feta salad?
The total time required to make Honey-mustard Pork & Roast Veggies with a dried apricot & feta salad is between 40 and 60 minutes.
How many servings does Honey-mustard Pork & Roast Veggies provide?
4 servings
What are the main ingredients in Honey-mustard Pork & Roast Veggies?
Baby Potato, Carrot, Cucumber, Danish-style Feta, Dried Apricots, Honey-Mustard Sauce, NOMU One For All Rub, Pork Neck Steak, Salad Leaves
What is the nutritional information of Honey-mustard Pork & Roast Veggies?
Calories: 956, Carbs: 105 grams, Fat: grams, Protein: 41.9 grams, Sugar: 51.2 grams, Salt: 868 grams
How do I prepare Honey-mustard Pork & Roast Veggies?
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). 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! 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.
What should be prepared from my kitchen to make Honey-mustard Pork & Roast Veggies?
Baby Potato, Carrot, Cucumber, Danish-style Feta, Dried Apricots, Honey-Mustard Sauce, NOMU One For All Rub, Pork Neck Steak, Salad Leaves
How many calories does Honey-mustard Pork & Roast Veggies have?
956 calories
How much fat content does Honey-mustard Pork & Roast Veggies have?
grams
Woolies Products in this dish
