This flavourful cut of pork is an exquisite choice to be rubbed with smoked paprika and glazed in a honey-mustard basting. The sweet-salty perfection sails alongside a buttery jacket potato laden with luscious crème fraîche, and a zippy crunch of apple salad. Oh my!
Honeyed Pork Kassler & Baked Potato
Honeyed Pork Kassler & Baked Potato
with crème fraîche, spring onion & a crunchy apple salad
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Apple
- Creme Fraiche
- Cucumber
- Honey-Mustard Dressing
- Pork Kassler Loin Steak
- Potato
- Salad Leaves
- Smoked Paprika
- Spring Onion
- Spring Onions
- Sunflower Seeds
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter
- Seasoning (salt & pepper)
DREAMY SPUD!
Preheat the oven to 220°C. Cut the rinsed Potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway).
TOAST & INFUSE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche in a bowl with ¾ of the chopped spring onion. Mix to combine and season.
STICKY, SMOKY KASSLER
When the Potato has 10 minutes remaining, return the pan to medium-high heat. Lightly coat the pork in oil, pepper, and the smoked paprika. When the pan is hot, cook the pork fat-side down until the fat is rendered and golden, 3-5 minutes. Then, fry the flesh for about 1 minute per side. Add ½ of the honey-mustard dressing and the vinegar, and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and allow to rest, 3-5 minutes.
ASSEMBLE
Slice a quarter of the rinsed Apple into thin wedges, place in a bowl and set aside the remaining apple for another meal. Toss through the shredded salad leaves, the Cucumber half-moons, the remaining honey-mustard dressing, and set aside.
JACKET POTATOES
Once the Potato is cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter and seasoning, and return to the skins. Pop the filled potato back in the hot oven before serving.
DISH IT UP
Plate up the buttery baked Potato, top with a big dollop of tangy crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Garnish with the remaining spring onion. Guten Appetit!
DREAMY SPUD!
Preheat the oven to 220°C. Cut the rinsed potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 35-40 minutes. Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway).
TOAST & INFUSE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche in a bowl, mix through ¾ the spring onion greens, and seasoning.
STICKY, SMOKY KASSLER
When the potatoes have 10 minutes remaining, return the pan to medium-high heat. Lightly coat the pork in oil, pepper, and the smoked paprika. When the pan is hot, cook the pork fat-side down until the fat is rendered and golden, 3-5 minutes. Then, fry the flesh for about 1 minute per side. Add ½ of the honey-mustard dressing and the vinegar, and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and allow to rest, 3-5 minutes.
ASSEMBLE
Slice half of the rinsed Apple into thin wedges, place in a bowl and set aside the remaining apple for another meal. Toss through the shredded salad leaves, the Cucumber half-moons, the remaining honey-mustard dressing, and set aside.
JACKET POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter and seasoning, and return to the skins. Pop the filled potatoes back in the hot oven before serving.
DISH IT UP
Plate up the buttery baked Potato, top with a big dollop of tangy crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Garnish with the remaining spring onion. Guten Appetit!
DREAMY SPUD!
Preheat the oven to 220°C. Cut the rinsed potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes. Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway).
TOAST & INFUSE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche in a bowl, mix through ½ the spring onion greens, and seasoning.
STICKY, SMOKY KASSLER
When the potatoes have 10 minutes remaining, return the pan to medium-high heat. Lightly coat the pork in oil, pepper, and the smoked paprika. When the pan is hot, cook the pork fat-side down until the fat is rendered and golden, 3-5 minutes. Then, fry the flesh for about 1 minute per side. Add ½ of the honey-mustard dressing, the spring onion whites, and the vinegar, and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and allow to rest, 3-5 minutes.
ASSEMBLE
Slice the rinsed Apple into thin wedges and place in a bowl. Toss through the shredded salad leaves, the Cucumber half-moons, the remaining honey-mustard dressing, and set aside.
JACKET POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter and seasoning, and return to the skins. Pop the filled potatoes back in the hot oven before serving.
DISH IT UP
Plate up the buttery baked Potato, top with a big dollop of tangy crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Garnish with the remaining spring onion. Guten Appetit!
DREAMY SPUD!
Preheat the oven to 220°C. Cut the rinsed potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes. Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway).
TOAST & INFUSE
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche in a bowl, mix through ½ the spring onion greens, and seasoning.
STICKY, SMOKY KASSLER
When the potatoes have 10 minutes remaining, return the pan to medium-high heat. Lightly coat the pork in oil, pepper, and the smoked paprika. When the pan is hot, cook the pork fat-side down until the fat is rendered and golden, 3-5 minutes. Then, fry the flesh for about 1 minute per side. Add ½ of the honey-mustard dressing, the spring onion whites, and the vinegar, and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and allow to rest, 3-5 minutes.
ASSEMBLE
Slice the rinsed Apple into thin wedges and place in a bowl. Toss through the shredded salad leaves, the Cucumber half-moons, the remaining honey-mustard dressing, and set aside.
JACKET POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter and seasoning, and return to the skins. Pop the filled potatoes back in the hot oven before serving.
DISH IT UP
Plate up the buttery baked Potato, top with a big dollop of tangy crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Garnish with the remaining spring onion. Guten Appetit!
Frequently Asked Questions
What is the preparation time for Honeyed Pork Kassler & Baked Potato?
The preparation time for Honeyed Pork Kassler & Baked Potato with crème fraîche, spring onion & a crunchy apple salad is between 20 and 35 minutes.
What is the total time required to make Honeyed Pork Kassler & Baked Potato with crème fraîche, spring onion & a crunchy apple salad?
The total time required to make Honeyed Pork Kassler & Baked Potato with crème fraîche, spring onion & a crunchy apple salad is between 40 and 55 minutes.
How many servings does Honeyed Pork Kassler & Baked Potato provide?
4 servings
What are the main ingredients in Honeyed Pork Kassler & Baked Potato?
Apple, Creme Fraiche, Cucumber, Honey-Mustard Dressing, Pork Kassler Loin Steak, Potato, Salad Leaves, Smoked Paprika, Spring Onion, Spring Onions, Sunflower Seeds, White Wine Vinegar
What is the nutritional information of Honeyed Pork Kassler & Baked Potato?
Calories: 880, Carbs: 79 grams, Fat: grams, Protein: 41 grams, Sugar: 35 grams, Salt: 1791 grams
How do I prepare Honeyed Pork Kassler & Baked Potato?
STICKY, SMOKY KASSLER: When the potatoes have 10 minutes remaining, return the pan to medium-high heat. Lightly coat the pork in oil, pepper, and the smoked paprika. When the pan is hot, cook the pork fat-side down until the fat is rendered and golden, 3-5 minutes. Then, fry the flesh for about 1 minute per side. Add ½ of the honey-mustard dressing and the vinegar, and fry until cooked through and sticky, 1-2 minutes per side. Remove from the pan and allow to rest, 3-5 minutes. DREAMY SPUD!: Preheat the oven to 220°C. Cut the rinsed potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 35-40 minutes. Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway). TOAST & INFUSE: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche in a bowl, mix through ¾ the spring onion greens, and seasoning. ASSEMBLE: Slice half of the rinsed apple into thin wedges, place in a bowl and set aside the remaining apple for another meal. Toss through the shredded salad leaves, the cucumber half-moons, the remaining honey-mustard dressing, and set aside. DISH IT UP: Plate up the buttery baked potato, top with a big dollop of tangy crème fraîche, and side with the glazed pork kassler. Sprinkle the toasted seeds over the apple salad and serve on the side. Garnish with the remaining spring onion. Guten Appetit! JACKET POTATOES: Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter and seasoning, and return to the skins. Pop the filled potatoes back in the hot oven before serving.
What should be prepared from my kitchen to make Honeyed Pork Kassler & Baked Potato?
Apple, Creme Fraiche, Cucumber, Honey-Mustard Dressing, Pork Kassler Loin Steak, Potato, Salad Leaves, Smoked Paprika, Spring Onion, Spring Onions, Sunflower Seeds, White Wine Vinegar
How many calories does Honeyed Pork Kassler & Baked Potato have?
880 calories
How much fat content does Honeyed Pork Kassler & Baked Potato have?
grams
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