eCook Meal
Honeyed Pork Kassler & Baked Potato
with crème fraîche, spring onion & a crunchy apple salad
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!
Serving guide
Choose your portion size.
DREAMY SPUD!
Preheat the oven to 220°C. Cut the 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 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 [half]|#7DA0D7 of the Apple into thin wedges, place in a bowl and set aside the remaining apple for another meal. Toss through the salad leaves, the Cucumber, 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 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 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 [half]|#7DA0D7 of the Apple into thin wedges, place in a bowl and set aside the remaining apple for another meal. Toss through the salad leaves, the Cucumber, 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 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, 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 with ¾ of the 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 ¾ [all]|#7DA0D7 of the Apple into thin wedges and place in a bowl. Toss through the salad leaves, the Cucumber, 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 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, 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 with ¾ of the 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 ¾ [all]|#7DA0D7 of the Apple into thin wedges and place in a bowl. Toss through the salad leaves, the Cucumber, 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R125.61
for 4 servings · R31.40 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Smoked Paprika needs 10 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Apple needs 1Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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White Wine Vinegar needs 80 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 32% of packR14.40
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
Not in the Woolies basket — source these elsewhere:
- Pork Kassler Loin Steak
- Honey-mustard Dressing
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Pork Kassler Steak, Potato, Salad Leaves, Smoked Paprika, Spring Onion, 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?
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 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. ASSEMBLE: Slice a quarter [half]|#7DA0D7 of the apple into thin wedges, place in a bowl and set aside the remaining apple for another meal. Toss through the salad leaves, the cucumber, the remaining honey-mustard dressing, and set aside. 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. 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 spring onion. Mix to combine and season. DREAMY SPUD!: Preheat the oven to 220°C. Cut the 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.)
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, Pork Kassler Steak, Potato, Salad Leaves, Smoked Paprika, Spring Onion, 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