When you have to make a mouthwatering dinner à la minute (that’s French for ‘freshly made’), you can always rely on UCOOK, Chef! Simply reach for this mealkit and watch the culinary magic happen. A wonderful combo of crispy chickpeas, tangy baby tomatoes, bell pepper, kale & silky onion is roasted to perfection and served with oregano-spiced pork fillet. Coated in a lipsmacking UCOOK honey-mustard dressing and crumblings of creamy feta.
One-tray Honey-mustard Pork
One-tray Honey-mustard Pork
with baby tomatoes, bell peppers & Danish-style feta
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Tomatoes
- Bell Pepper
- Bell Peppers
- Chickpeas
- Danish-style Feta
- Dried Oregano
- Kale
- NOMU One For All Rub
- Onion
- Onions
- Pork Fillet
- UCOOK Honey Mustard Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
ROAST
Preheat the oven to 200°C. Spread the baby tomatoes, the Chickpeas, the onion, and the pepper on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Pork FILLET
When the roast has been in the oven for 5 minutes, pat the Pork dry with paper towel, coat in oil, the oregano and seasoning. Add over the roast and roast until cooked through. Remove from the oven and rest for 5 minutes before slicing.
Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the roast has 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
TIME TO DINE
Dish up the loaded roast, side with the Pork slices, drizzle over the honey mustard, and scatter over the feta. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the baby tomatoes, the Chickpeas, the onion, and the pepper on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Pork FILLET
When the roast has been in the oven for 5 minutes, pat the Pork dry with paper towel, coat in oil, the oregano and seasoning. Add over the roast and roast until cooked through. Remove from the oven and rest for 5 minutes before slicing.
Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the roast has 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
TIME TO DINE
Dish up the loaded roast, side with the Pork slices, drizzle over the honey mustard, and scatter over the feta. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the baby tomatoes, the Chickpeas, the onions, and the peppers on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
Pork FILLET
When the roast has been in the oven for 10 minutes, pat the Pork dry with paper towel, coat in oil, the oregano and seasoning. Add over the roast and roast until cooked through. Remove from the oven and rest for 5 minutes before slicing.
Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the roast has 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
TIME TO DINE
Dish up the loaded roast, side with the Pork slices, drizzle over the honey mustard, and scatter over the feta. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the baby tomatoes, the Chickpeas, the onions, and the peppers on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
Pork FILLET
When the roast has been in the oven for 10 minutes, pat the Pork dry with paper towel, coat in oil, the oregano and seasoning. Add over the roast and roast until cooked through. Remove from the oven and rest for 5 minutes before slicing.
Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the roast has 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
TIME TO DINE
Dish up the loaded roast, side with the Pork slices, drizzle over the honey mustard, and scatter over the feta. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for One-tray Honey-mustard Pork?
The preparation time for One-tray Honey-mustard Pork with baby tomatoes, bell peppers & Danish-style feta is between 25 and 45 minutes.
What is the total time required to make One-tray Honey-mustard Pork with baby tomatoes, bell peppers & Danish-style feta?
The total time required to make One-tray Honey-mustard Pork with baby tomatoes, bell peppers & Danish-style feta is between 40 and 60 minutes.
How many servings does One-tray Honey-mustard Pork provide?
4 servings
What are the main ingredients in One-tray Honey-mustard Pork?
Baby Tomatoes, Bell Pepper, Bell Peppers, Chickpeas, Danish-style Feta, Dried Oregano, Kale, NOMU One For All Rub, Onion, Onions, Pork Fillet, UCOOK Honey Mustard Dressing
What is the nutritional information of One-tray Honey-mustard Pork?
Calories: 640, Carbs: 57 grams, Fat: grams, Protein: 51.2 grams, Sugar: 23 grams, Salt: 913 grams
How do I prepare One-tray Honey-mustard Pork?
TIME TO DINE: Dish up the loaded roast, side with the pork slices, drizzle over the honey mustard, and scatter over the feta. Dig in, Chef! KALE: Place the kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the roast has 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. PORK FILLET: When the roast has been in the oven for 5 minutes, pat the pork dry with paper towel, coat in oil, the oregano and seasoning. Add over the roast and roast until cooked through. Remove from the oven and rest for 5 minutes before slicing. ROAST: Preheat the oven to 200°C. Spread the baby tomatoes, the chickpeas, the onion, and the pepper on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make One-tray Honey-mustard Pork?
Baby Tomatoes, Bell Pepper, Bell Peppers, Chickpeas, Danish-style Feta, Dried Oregano, Kale, NOMU One For All Rub, Onion, Onions, Pork Fillet, UCOOK Honey Mustard Dressing
How many calories does One-tray Honey-mustard Pork have?
640 calories
How much fat content does One-tray Honey-mustard Pork have?
grams
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