eCook Meal
One-tray Honey-mustard Pork
with baby tomatoes, bell peppers & Danish-style feta
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R133.30
for 4 servings · R33.32 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
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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 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Kale needs 400 gKale Min 350 g 350 g at R35.99 · 1.14× packR41.13
Not in the Woolies basket — source these elsewhere:
- Dried Oregano
- UCOOK Honey Mustard Dressing
- Baby Tomatoes
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Bell Pepper, Chickpeas, Dried Oregano, Feta, Kale, NOMU One For All Rub, Onion, 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?
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). 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!
What should be prepared from my kitchen to make One-tray Honey-mustard Pork?
Baby Tomato, Bell Pepper, Chickpeas, Dried Oregano, Feta, Kale, NOMU One For All Rub, Onion, 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