eCook Meal
MOROCCAN-SPICED PORK ROAST
with a roast veg spelt salad, dried cranberries & chimichurri
Add a touch of Moroccan flair to the week with oven-roasted pork fillet, basted with butter and a blend of North African spices. The bite of chimichurri dressing ignites a hearty salad of tender spelt, green beans, roast julienne carrot, and tangy dried cranberries.
Serving guide
Choose your portion size.
COOK THE GRAIN
Preheat the oven to 180°C. Rinse the spelt and place in a pot with the stock. Submerge in 300ml of water, place over a medium-high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 30-40 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the spelt should be tender. Drain if necessary.
CRUNCHY ELEMENTS
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 sunflower seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. When starting to bubble, simmer the halved green beans for 2-3 minutes until cooked al dente. Transfer to a salad bowl, season to taste and set aside.
MOROCCAN-SPICED Pork
Return the pan to a medium-high heat. Pat the Pork fillet dry with paper towel, coat in oil, and season to taste. When the pan is hot, sear the pork for 3-4 minutes, shifting as it colours, until browned all over but not cooked through. During the final minute, baste the pork with a knob of butter and the remaining Moroccan Rub. On completion, place in some tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 7-9 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
MIX UP YOUR SIDES
When the spelt is cooked, add to the bowl of blanched green beans. Mix in the crispy roast veg and three-quarters of the chopped cranberries and set aside for serving. Place the chimichurri in a small bowl and gradually mix with oil in 5ml increments until drizzling consistency. In a separate bowl, toss the rinsed green leaves with some olive oil and season to taste.
TIME TO MUNCH!
Serve some veg and spelt salad, top with the slices of spiced Pork and crumble over the drained Feta. Side with the dressed green leaves and drizzle over the chimichurri dressing. Finish with the sunflower seeds and the remaining cranberries. Scrumptious!
COOK THE GRAIN
Preheat the oven to 180°C. Rinse the spelt and place in a pot with the stock. Submerge in 500ml of water, place over a medium-high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 30-40 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the spelt should be tender. Drain if necessary.
CRUNCHY ELEMENTS
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 sunflower seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. When starting to bubble, simmer the halved green beans for 3-4 minutes until cooked al dente. Transfer to a salad bowl, season to taste and set aside.
MOROCCAN-SPICED Pork
Return the pan to a medium-high heat. Pat the Pork fillet dry with paper towel, coat in oil, and season to taste. When the pan is hot, sear the pork for 4-6 minutes, shifting as it colours, until browned all over but not cooked through. During the final minute, baste the pork with a knob of butter and the remaining Moroccan Rub. On completion, place in some tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 7-9 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
MIX UP YOUR SIDES
When the spelt is cooked, add to the bowl of blanched green beans. Mix in the crispy roast veg and three-quarters of the chopped cranberries and set aside for serving. Place the chimichurri in a small bowl and gradually mix with oil in 5ml increments until drizzling consistency. In a separate bowl, toss the rinsed green leaves with some olive oil and season to taste.
TIME TO MUNCH!
Serve some veg and spelt salad, top with the slices of spiced Pork and crumble over the drained Feta. Side with the dressed green leaves and drizzle over the chimichurri dressing. Finish with the sunflower seeds and the remaining cranberries. Scrumptious!
COOK THE GRAIN
Preheat the oven to 180°C. Rinse the spelt and place in a pot with the stock. Submerge in 500ml of water, place over a medium-high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 30-40 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the spelt should be tender. Drain if necessary.
CRUNCHY ELEMENTS
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 sunflower seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. When starting to bubble, simmer the halved green beans for 3-4 minutes until cooked al dente. Transfer to a salad bowl, season to taste and set aside.
MOROCCAN-SPICED Pork
Return the pan to a medium-high heat. Pat the Pork fillet dry with paper towel, coat in oil, and season to taste. When the pan is hot, sear the pork for 4-6 minutes, shifting as it colours, until browned all over but not cooked through. During the final minute, baste the pork with a knob of butter and the remaining Moroccan Rub. On completion, place in some tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 7-9 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
MIX UP YOUR SIDES
When the spelt is cooked, add to the bowl of blanched green beans. Mix in the crispy roast veg and three-quarters of the chopped cranberries and set aside for serving. Place the chimichurri in a small bowl and gradually mix with oil in 5ml increments until drizzling consistency. In a separate bowl, toss the rinsed green leaves with some olive oil and season to taste.
TIME TO MUNCH!
Serve some veg and spelt salad, top with the slices of spiced Pork and crumble over the drained Feta. Side with the dressed green leaves and drizzle over the chimichurri dressing. Finish with the sunflower seeds and the remaining cranberries. Scrumptious!
COOK THE GRAIN
Preheat the oven to 180°C. Rinse the spelt and place in a pot with the stock. Submerge in 1L of water, place over a medium-high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 30-40 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the spelt should be tender. Drain if necessary.
CRUNCHY ELEMENTS
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 sunflower seeds in a large, nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. When starting to bubble, simmer the halved green beans for 4-5 minutes until cooked al dente. Transfer to a large salad bowl, season to taste and set aside.
MOROCCAN-SPICED Pork
Return the pan to a medium-high heat. Pat the Pork fillet dry with paper towel, coat in oil, and season to taste. When the pan is hot, sear the pork for 5-7 minutes, shifting as it colours, until browned all over but not cooked through. During the final minute, baste the pork with a knob of butter and the remaining Moroccan Rub. On completion, place in some tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 9-10 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
MIX UP YOUR SIDES
When the spelt is cooked, add to the bowl of blanched green beans. Mix in the crispy roast veg and three-quarters of the chopped cranberries and set aside for serving. Place the chimichurri in a bowl and gradually mix with oil in 5ml increments until drizzling consistency. In a separate bowl, toss the rinsed green leaves with some olive oil and season to taste.
TIME TO MUNCH!
Serve some veg and spelt salad, top with the slices of spiced Pork and crumble over the drained Feta. Side with the dressed green leaves and drizzle over the chimichurri dressing. Finish with the sunflower seeds and the remaining cranberries. Scrumptious!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R141.02
for 4 servings · R35.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Dried Cranberries needs 60 gDried Cranberries 250 g 250 g at R85.99 · 24% of packR20.64
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-Range Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
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Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Danish-Style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Pearled Spelt
- NOMU Moroccan Rub
- Pesto Princess Chimichurri
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for MOROCCAN-SPICED PORK ROAST?
The preparation time for MOROCCAN-SPICED PORK ROAST with a roast veg spelt salad, dried cranberries & chimichurri is between 15 and 25 minutes.
What is the total time required to make MOROCCAN-SPICED PORK ROAST with a roast veg spelt salad, dried cranberries & chimichurri?
The total time required to make MOROCCAN-SPICED PORK ROAST with a roast veg spelt salad, dried cranberries & chimichurri is between 30 and 45 minutes.
How many servings does MOROCCAN-SPICED PORK ROAST provide?
4 servings
What are the main ingredients in MOROCCAN-SPICED PORK ROAST?
Carrot, Chickpeas, Dried Cranberries, Feta, Green Beans, Green Leaves, NOMU Moroccan Rub, Pearled Spelt, Pesto Princess Chimichurri, Pork Fillet, Sunflower Seeds, Vegetable Stock
What is the nutritional information of MOROCCAN-SPICED PORK ROAST?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare MOROCCAN-SPICED PORK ROAST?
TIME TO MUNCH!: Serve some veg and spelt salad, top with the slices of spiced pork and crumble over the drained feta. Side with the dressed green leaves and drizzle over the chimichurri dressing. Finish with the sunflower seeds and the remaining cranberries. Scrumptious! SEEDS & BEANS: Place the sunflower seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium-high heat with a drizzle of oil and a splash of water. When starting to bubble, simmer the halved green beans for 3-4 minutes until cooked al dente. Transfer to a salad bowl, season to taste and set aside. MOROCCAN-SPICED PORK: Return the pan to a medium-high heat. Pat the pork fillet dry with paper towel, coat in oil, and season to taste. When the pan is hot, sear the pork for 4-6 minutes, shifting as it colours, until browned all over but not cooked through. During the final minute, baste the pork with a knob of butter and the remaining Moroccan Rub. On completion, place in some tinfoil and pour in any juices from the pan. Close up tightly and roast in the oven for 7-9 minutes until cooked through to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing. CRUNCHY ELEMENTS: 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. MIX UP YOUR SIDES: When the spelt is cooked, add to the bowl of blanched green beans. Mix in the crispy roast veg and three-quarters of the chopped cranberries and set aside for serving. Place the chimichurri in a small bowl and gradually mix with oil in 5ml increments until drizzling consistency. In a separate bowl, toss the rinsed green leaves with some olive oil and season to taste. COOK THE GRAIN: Preheat the oven to 180°C. Rinse the spelt and place in a pot with the stock. Submerge in 500ml of water, place over a medium-high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 30-40 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the spelt should be tender. Drain if necessary.
What should be prepared from my kitchen to make MOROCCAN-SPICED PORK ROAST?
Carrot, Chickpeas, Dried Cranberries, Feta, Green Beans, Green Leaves, NOMU Moroccan Rub, Pearled Spelt, Pesto Princess Chimichurri, Pork Fillet, Sunflower Seeds, Vegetable Stock
How many calories does MOROCCAN-SPICED PORK ROAST have?
calories
How much fat content does MOROCCAN-SPICED PORK ROAST have?
grams