eCook Meal
Moroccan Pork Feast
with roast veg, sultanas & a creamy pesto dressing
Add a touch of Moroccan flair to the week with this sophisticated spice blend, infusing succulent pork fillet and roast julienne carrot and chickpeas. Served atop hearty spelt, flecked with sultanas, and splashed with a rocket pesto and smooth cottage cheese dressing.
Serving guide
Choose your portion size.
DON’T GO AGAINST THE GRAIN!
Preheat the oven to 180°C. Rinse the spelt, place in a pot, and stir through the stock. Submerge in 300ml of water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender but still bouncy. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. Remove from the heat on completion and drain if necessary.
GET CRUNCHY
Place the drained Chickpeas and julienne carrot on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 15-20 minutes until crispy.
SEEDS & BEANS
Place the pumpkin seeds in a nonstick 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. Return the pan to a medium-high heat with a splash of water to cover the base. When bubbling, simmer the halved green beans for 2-3 minutes until cooked al dente. Add a drizzle of oil and fry for another minute. Transfer to a salad bowl, season, and set aside.
Pork WITH MOROCCAN SPICE
Return the pan to a medium-high heat. Pat the Pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes, shifting and turning as it colours. During the final 1-2 minutes, baste with a knob of butter (optional) and the remaining Moroccan Rub to taste. On completion, it should be browned all over and cooked through to your preference. Remove from the pan and allow to rest for 5 minutes before thinly slicing. Reserve the juices from the pan for serving.
MIX UP YOUR SAUCE & SIDES
When the spelt is cooked, add it to the bowl of green beans. Toss through the crispy veg and three-quarters of the sultanas. Set aside for serving. In a small bowl, combine the pesto with the cottage cheese. Gradually loosen with water in 5ml increments until drizzling consistency and season to taste.
TIME TO MUNCH
Serve up some spelt salad, top with the slices of spiced Pork, and pour over the juices from the pan to taste. Side with the green leaves and drizzle over the creamy pesto dressing. Garnish with the toasted pumpkin seeds and the remaining sultanas. Scrumptious!
DON’T GO AGAINST THE GRAIN!
Preheat the oven to 180°C. Rinse the spelt, place in a pot, and stir through the stock. Submerge in 600ml of water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender but still bouncy. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. Remove from the heat on completion and drain if necessary.
GET CRUNCHY
Place the drained Chickpeas and julienne carrot on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 15-20 minutes until crispy.
SEEDS & BEANS
Place the pumpkin seeds in a nonstick 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. Return the pan to a medium-high heat with a splash of water to cover the base. When bubbling, simmer the halved green beans for 3-4 minutes until cooked al dente. Add a drizzle of oil and fry for another minute. Transfer to a salad bowl, season, and set aside.
Pork WITH MOROCCAN SPICE
Return the pan to a medium-high heat. Pat the Pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes until browned but not cooked through, shifting and turning as it colours. During the final minute, baste with a knob of butter (optional) and the remaining Moroccan Rub to taste. Place in a piece of tinfoil (along with any juices from the pan) and close up tightly. Roast in the oven for 5-6 minutes until cooked through to your preference. Remove from the oven and allow to rest inside the foil for 5 minutes before thinly slicing. Reserve the juices from the foil for serving.
MIX UP YOUR SAUCE & SIDES
When the spelt is cooked, add it to the bowl of green beans. Toss through the crispy veg and three-quarters of the sultanas. Set aside for serving. In a small bowl, combine the pesto with the cottage cheese. Gradually loosen with water in 5ml increments until drizzling consistency and season to taste.
TIME TO MUNCH
Serve up some spelt salad, top with the slices of spiced Pork, and pour over the juices from the foil to taste. Side with the green leaves and drizzle over the creamy pesto dressing. Garnish with the toasted pumpkin seeds and the remaining sultanas. Scrumptious!
DON’T GO AGAINST THE GRAIN!
Preheat the oven to 180°C. Rinse the spelt, place in a pot, and stir through the stock. Submerge in 600ml of water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender but still bouncy. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. Remove from the heat on completion and drain if necessary.
GET CRUNCHY
Place the drained Chickpeas and julienne carrot on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 15-20 minutes until crispy.
SEEDS & BEANS
Place the pumpkin seeds in a nonstick 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. Return the pan to a medium-high heat with a splash of water to cover the base. When bubbling, simmer the halved green beans for 3-4 minutes until cooked al dente. Add a drizzle of oil and fry for another minute. Transfer to a salad bowl, season, and set aside.
Pork WITH MOROCCAN SPICE
Return the pan to a medium-high heat. Pat the Pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes until browned but not cooked through, shifting and turning as it colours. During the final minute, baste with a knob of butter (optional) and the remaining Moroccan Rub to taste. Place in a piece of tinfoil (along with any juices from the pan) and close up tightly. Roast in the oven for 5-6 minutes until cooked through to your preference. Remove from the oven and allow to rest inside the foil for 5 minutes before thinly slicing. Reserve the juices from the foil for serving.
MIX UP YOUR SAUCE & SIDES
When the spelt is cooked, add it to the bowl of green beans. Toss through the crispy veg and three-quarters of the sultanas. Set aside for serving. In a small bowl, combine the pesto with the cottage cheese. Gradually loosen with water in 5ml increments until drizzling consistency and season to taste.
TIME TO MUNCH
Serve up some spelt salad, top with the slices of spiced Pork, and pour over the juices from the foil to taste. Side with the green leaves and drizzle over the creamy pesto dressing. Garnish with the toasted pumpkin seeds and the remaining sultanas. Scrumptious!
DON’T GO AGAINST THE GRAIN!
Preheat the oven to 180°C. Rinse the spelt, place in a pot, and stir through the stock. Submerge in 1,2L of water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender but still bouncy. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. Remove from the heat on completion and drain if necessary.
GET CRUNCHY
Place the drained Chickpeas and julienne carrot on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 20-25 minutes until crispy.
SEEDS & BEANS
Place the pumpkin seeds in a large, nonstick 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. Return the pan to a medium-high heat with a splash of water to cover the base. When bubbling, simmer the halved green beans for 4-5 minutes until cooked al dente. Add a drizzle of oil and fry for another minute. Transfer to a large salad bowl, season, and set aside.
Pork WITH MOROCCAN SPICE
Return the pan to a medium-high heat. Pat the Pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes until browned but not cooked through, shifting and turning as it colours. During the final minute, baste with a knob of butter (optional) and the remaining Moroccan Rub to taste. Place in a piece of tinfoil (along with any juices from the pan) and close up tightly. Roast in the oven for 7-8 minutes until cooked through to your preference. Remove from the oven and allow to rest inside the foil for 5 minutes before thinly slicing. Reserve the juices from the foil for serving.
MIX UP YOUR SAUCE & SIDES
When the spelt is cooked, add it to the bowl of green beans. Toss through the crispy veg and three-quarters of the sultanas. Set aside for serving. In a small bowl, combine the pesto with the cottage cheese. Gradually loosen with water in 5ml increments until drizzling consistency and season to taste.
TIME TO MUNCH
Serve up some spelt salad, top with the slices of spiced Pork, and pour over the juices from the foil to taste. Side with the green leaves and drizzle over the creamy pesto dressing. Garnish with the toasted pumpkin seeds and the remaining sultanas. Scrumptious!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R158.58
for 4 servings · R39.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
-
Smooth Low Fat Cottage Cheese needs 160 mlOrganic Low Fat Plain Smooth Cottage Cheese 250 g R50.99 · whole pack (size can't be divided)R50.99
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
-
Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
-
Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Rocket Pesto
- NOMU Moroccan Rub
- Golden Sultanas
- Pearled Spelt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Moroccan Pork Feast?
The preparation time for Moroccan Pork Feast with roast veg, sultanas & a creamy pesto dressing is between 20 and 30 minutes.
What is the total time required to make Moroccan Pork Feast with roast veg, sultanas & a creamy pesto dressing?
The total time required to make Moroccan Pork Feast with roast veg, sultanas & a creamy pesto dressing is between 35 and 55 minutes.
How many servings does Moroccan Pork Feast provide?
4 servings
What are the main ingredients in Moroccan Pork Feast?
Carrot, Chickpeas, Golden Sultanas, Green Beans, Green Leaves, NOMU Moroccan Rub, Pearled Spelt, Pesto Princess Rocket Pesto, Pork Fillet, Pumpkin Seeds, Smooth Cottage Cheese, Vegetable Stock
What is the nutritional information of Moroccan Pork Feast?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Moroccan Pork Feast?
GET CRUNCHY: Place the drained chickpeas and julienne carrot on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Spread out evenly and roast in the hot oven for 15-20 minutes until crispy. PORK WITH MOROCCAN SPICE: Return the pan to a medium-high heat. Pat the pork dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes until browned but not cooked through, shifting and turning as it colours. During the final minute, baste with a knob of butter (optional) and the remaining Moroccan Rub to taste. Place in a piece of tinfoil (along with any juices from the pan) and close up tightly. Roast in the oven for 5-6 minutes until cooked through to your preference. Remove from the oven and allow to rest inside the foil for 5 minutes before thinly slicing. Reserve the juices from the foil for serving. TIME TO MUNCH: Serve up some spelt salad, top with the slices of spiced pork, and pour over the juices from the foil to taste. Side with the green leaves and drizzle over the creamy pesto dressing. Garnish with the toasted pumpkin seeds and the remaining sultanas. Scrumptious! MIX UP YOUR SAUCE & SIDES: When the spelt is cooked, add it to the bowl of green beans. Toss through the crispy veg and three-quarters of the sultanas. Set aside for serving. In a small bowl, combine the pesto with the cottage cheese. Gradually loosen with water in 5ml increments until drizzling consistency and season to taste. SEEDS & BEANS: Place the pumpkin seeds in a nonstick 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. Return the pan to a medium-high heat with a splash of water to cover the base. When bubbling, simmer the halved green beans for 3-4 minutes until cooked al dente. Add a drizzle of oil and fry for another minute. Transfer to a salad bowl, season, and set aside. DON’T GO AGAINST THE GRAIN!: Preheat the oven to 180°C. Rinse the spelt, place in a pot, and stir through the stock. Submerge in 600ml of water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and simmer for 30-40 minutes with the lid slightly ajar until tender but still bouncy. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. Remove from the heat on completion and drain if necessary.
What should be prepared from my kitchen to make Moroccan Pork Feast?
Carrot, Chickpeas, Golden Sultanas, Green Beans, Green Leaves, NOMU Moroccan Rub, Pearled Spelt, Pesto Princess Rocket Pesto, Pork Fillet, Pumpkin Seeds, Smooth Cottage Cheese, Vegetable Stock
How many calories does Moroccan Pork Feast have?
calories
How much fat content does Moroccan Pork Feast have?
grams