There’s nothing quite like a sizzling, flavoursome steak with a crème fraîche and cracked black pepper sauce to end your day on a high note. This timeless classic is served with roast butternut and a leafy sun-dried tomato salad, all topped with toasted pecan nuts. A dish so good, it will make your taste buds sing!
Peppercorn Pork Rump
Peppercorn Pork Rump
with rosemary roast butternut & a sun-dried tomato salad
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Stock
- Butternut
- Cabernet Sauvignon Balsamic Vinegar
- Creme Fraiche
- Crushed Black Peppercorns
- Fresh Rosemary
- Garlic Clove/s
- Garlic Cloves
- Italian-style Hard Cheese
- Pecan Nuts
- Pork Rump
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
- Seasoning (salt & pepper)
BRING ON THE Butternut
Preheat the oven to 200°C. Spread the Butternut and the rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
POPPIN’ PECANS!
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
WINE O’CLOCK
Boil the kettle. Place the cab sauv vinegar and 1 [2]|#7DA0D7 tbsp of olive oil in a bowl. Mix in 1 [2]|#7DA0D7 tsp of sweetener until mostly dissolved and season. Dilute the stock with 60ml [80ml]|#7DA0D7 of boiling water. Set the dressing and the diluted stock aside.
PERFECTLY SEARED Pork
When the Butternut reaches the halfway mark, return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
SAUCE & SALAD
Return the pan, wiped down, to medium heat with a drizzle of oil or a knob of butter (optional). When hot, sauté the garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 2-3 minutes. Remove from the heat, whisk in the crème fraîche, and season. Loosen the sauce with a splash of water if it’s too thick. Toss together the salad leaves, the cheese ribbons, the sun-dried tomatoes, and the cab sav dressing.
ET VOILÀ!
Dish up the pork and drizzle over the creamy black pepper sauce. Place the Butternut and the dressed salad on the side. Sprinkle over the pecan nuts. You just can’t beat the classics!
BRING ON THE Butternut
Preheat the oven to 200°C. Spread the Butternut and the rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
POPPIN’ PECANS!
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
WINE O’CLOCK
Boil the kettle. Place the cab sauv vinegar and 1 [2]|#7DA0D7 tbsp of olive oil in a bowl. Mix in 1 [2]|#7DA0D7 tsp of sweetener until mostly dissolved and season. Dilute the stock with 60ml [80ml]|#7DA0D7 of boiling water. Set the dressing and the diluted stock aside.
PERFECTLY SEARED Pork
When the Butternut reaches the halfway mark, return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
SAUCE & SALAD
Return the pan, wiped down, to medium heat with a drizzle of oil or a knob of butter (optional). When hot, sauté the garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 2-3 minutes. Remove from the heat, whisk in the crème fraîche, and season. Loosen the sauce with a splash of water if it’s too thick. Toss together the salad leaves, the cheese ribbons, the sun-dried tomatoes, and the cab sav dressing.
ET VOILÀ!
Dish up the pork and drizzle over the creamy black pepper sauce. Place the Butternut and the dressed salad on the side. Sprinkle over the pecan nuts. You just can’t beat the classics!
BRING ON THE Butternut
Preheat the oven to 200°C. Spread the Butternut and the rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway).
POPPIN’ PECANS!
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
WINE O’CLOCK
Boil the kettle. Place the cab sauv vinegar and 3 [4]|#7DA0D7 tbsp of olive oil in a bowl. Mix in 3 [4]|#7DA0D7 tsp of sweetener until mostly dissolved and season. Dilute the stock with 100ml [120ml]|#7DA0D7 of boiling water. Set the dressing and the diluted stock aside.
PERFECTLY SEARED Pork
When the Butternut reaches the halfway mark, return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
SAUCE & SALAD
Return the pan, wiped down, to medium heat with a drizzle of oil or a knob of butter (optional). When hot, sauté the garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 4-5 minutes. Remove from the heat, whisk in the crème fraîche, and season. Loosen the sauce with a splash of water if it’s too thick. Toss together the salad leaves, the cheese ribbons, the sun-dried tomatoes, and the cab sav dressing.
ET VOILÀ!
Dish up the pork and drizzle over the creamy black pepper sauce. Place the Butternut and the dressed salad on the side. Sprinkle over the pecan nuts. You just can’t beat the classics!
BRING ON THE Butternut
Preheat the oven to 200°C. Spread the Butternut and the rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway).
POPPIN’ PECANS!
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
WINE O’CLOCK
Boil the kettle. Place the cab sauv vinegar and 3 [4]|#7DA0D7 tbsp of olive oil in a bowl. Mix in 3 [4]|#7DA0D7 tsp of sweetener until mostly dissolved and season. Dilute the stock with 100ml [120ml]|#7DA0D7 of boiling water. Set the dressing and the diluted stock aside.
PERFECTLY SEARED Pork
When the Butternut reaches the halfway mark, return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
SAUCE & SALAD
Return the pan, wiped down, to medium heat with a drizzle of oil or a knob of butter (optional). When hot, sauté the garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 4-5 minutes. Remove from the heat, whisk in the crème fraîche, and season. Loosen the sauce with a splash of water if it’s too thick. Toss together the salad leaves, the cheese ribbons, the sun-dried tomatoes, and the cab sav dressing.
ET VOILÀ!
Dish up the pork and drizzle over the creamy black pepper sauce. Place the Butternut and the dressed salad on the side. Sprinkle over the pecan nuts. You just can’t beat the classics!
Frequently Asked Questions
What is the preparation time for Peppercorn Pork Rump?
The preparation time for Peppercorn Pork Rump with rosemary roast butternut & a sun-dried tomato salad is between 20 and 35 minutes.
What is the total time required to make Peppercorn Pork Rump with rosemary roast butternut & a sun-dried tomato salad?
The total time required to make Peppercorn Pork Rump with rosemary roast butternut & a sun-dried tomato salad is between 40 and 60 minutes.
How many servings does Peppercorn Pork Rump provide?
4 servings
What are the main ingredients in Peppercorn Pork Rump?
Beef, Beef Stock, Butternut, Cabernet Sauvignon Balsamic Vinegar, Creme Fraiche, Crushed Black Peppercorns, Fresh Rosemary, Garlic Clove/s, Garlic Cloves, Italian-style Hard Cheese, Pecan Nuts, Pork Rump, Salad Leaves, Sun-Dried Tomatoes
What is the nutritional information of Peppercorn Pork Rump?
Calories: 679, Carbs: 44 grams, Fat: grams, Protein: 47.9 grams, Sugar: 15.4 grams, Salt: 565 grams
How do I prepare Peppercorn Pork Rump?
SAUCE & SALAD: Return the pan, wiped down, to medium heat with a drizzle of oil or a knob of butter (optional). When hot, sauté the garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 2-3 minutes. Remove from the heat, whisk in the crème fraîche, and season. Loosen the sauce with a splash of water if it’s too thick. Toss together the salad leaves, the cheese ribbons, the sun-dried tomatoes, and the cab sav dressing. BRING ON THE BUTTERNUT: Preheat the oven to 200°C. Spread the butternut and the rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway). ET VOILÀ!: Dish up the pork and drizzle over the creamy black pepper sauce. Place the butternut and the dressed salad on the side. Sprinkle over the pecan nuts. You just can’t beat the classics! PERFECTLY SEARED PORK: When the butternut reaches the halfway mark, return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning. WINE O’CLOCK: Boil the kettle. Place the cab sauv vinegar and 1 [2]|#7DA0D7 tbsp of olive oil in a bowl. Mix in 1 [2]|#7DA0D7 tsp of sweetener until mostly dissolved and season. Dilute the stock with 60ml [80ml]|#7DA0D7 of boiling water. Set the dressing and the diluted stock aside. POPPIN’ PECANS!: Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Peppercorn Pork Rump?
Beef, Beef Stock, Butternut, Cabernet Sauvignon Balsamic Vinegar, Creme Fraiche, Crushed Black Peppercorns, Fresh Rosemary, Garlic Clove/s, Garlic Cloves, Italian-style Hard Cheese, Pecan Nuts, Pork Rump, Salad Leaves, Sun-Dried Tomatoes
How many calories does Peppercorn Pork Rump have?
679 calories
How much fat content does Peppercorn Pork Rump have?
grams
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