Succulent pork kassler steak is basted in NOMU Provençal rub and served with a tangy Dijon mustard dressing. It is sided by smooth butternut mash and a crunchy sunflower seed salad. Each element is delicious on its own, but phenomenal together!
Pork Kassler & Mustard Dressing
Pork Kassler & Mustard Dressing
with butternut mash & a sunflower seed salad
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Butternut
- Cucumber
- Dijon Mustard
- Green Leaves
- Lemon Juice
- NOMU Provençal Rub
- Pork Kassler Loin Steak
- Sunflower Seeds
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
YOU Butternut POUT!
Place a pot of cold salted water over a high heat. Add the Butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm.
FRY THE KASSLER
Pat the Pork kassler dry with some paper towel. Coat in oil and the rub. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and crisp.
DIJON AND ON AND ON!
In a salad bowl, combine a ¼ of the mustard, the white wine vinegar and the lemon juice (both to taste) and some seasoning. Add the rinsed green leaves, the Cucumber half-moons, and the sunflower seeds. Toss until fully combined.
LET’S EAT!
Plate up the Pork kassler dolloped with the remaining mustard. Side with the Butternut mash and the sunflower seed salad. Well done, Chef!
YOU Butternut POUT!
Place a pot of cold salted water over a high heat. Add the Butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm.
FRY THE KASSLER
Pat the Pork kassler dry with some paper towel. Coat in oil and the rub. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and crisp.
DIJON AND ON AND ON!
In a salad bowl, combine a ¼ of the mustard, the white wine vinegar and the lemon juice (both to taste) and some seasoning. Add the rinsed green leaves, the Cucumber half-moons, and the sunflower seeds. Toss until fully combined.
LET’S EAT!
Plate up the Pork kassler dolloped with the remaining mustard. Side with the Butternut mash and the sunflower seed salad. Well done, Chef!
YOU Butternut POUT!
Place a pot of cold salted water over a high heat. Add the Butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 30-35 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm.
FRY THE KASSLER
Pat the Pork kassler dry with some paper towel. Coat in oil and the rub. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a large nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and crisp.
DIJON AND ON AND ON!
In a salad bowl, combine a ¼ of the mustard, the white wine vinegar and the lemon juice (both to taste) and some seasoning. Add the rinsed green leaves, the Cucumber half-moons, and the sunflower seeds. Toss until fully combined.
LET’S EAT!
Plate up the Pork kassler dolloped with the remaining mustard. Side with the Butternut mash and the sunflower seed salad. Well done, Chef!
YOU Butternut POUT!
Place a pot of cold salted water over a high heat. Add the Butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 35-40 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm.
FRY THE KASSLER
Pat the Pork kassler dry with some paper towel. Coat in oil and the rub. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a large nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and crisp.
DIJON AND ON AND ON!
In a salad bowl, combine a ¼ of the mustard, the white wine vinegar and the lemon juice (both to taste) and some seasoning. Add the rinsed green leaves, the Cucumber half-moons, and the sunflower seeds. Toss until fully combined.
LET’S EAT!
Plate up the Pork kassler dolloped with the remaining mustard. Side with the Butternut mash and the sunflower seed salad. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Pork Kassler & Mustard Dressing?
The preparation time for Pork Kassler & Mustard Dressing with butternut mash & a sunflower seed salad is between 15 and 30 minutes.
What is the total time required to make Pork Kassler & Mustard Dressing with butternut mash & a sunflower seed salad?
The total time required to make Pork Kassler & Mustard Dressing with butternut mash & a sunflower seed salad is between 30 and 45 minutes.
How many servings does Pork Kassler & Mustard Dressing provide?
4 servings
What are the main ingredients in Pork Kassler & Mustard Dressing?
Butternut, Cucumber, Dijon Mustard, Green Leaves, Lemon Juice, NOMU Provençal Rub, Pork Kassler Loin Steak, Sunflower Seeds, White Wine Vinegar
What is the nutritional information of Pork Kassler & Mustard Dressing?
Calories: 551, Carbs: 34 grams, Fat: grams, Protein: 38.7 grams, Sugar: 8.3 grams, Salt: 29 grams
How do I prepare Pork Kassler & Mustard Dressing?
YOU BUTTERNUT POUT!: Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm. LET’S EAT!: Plate up the pork kassler dolloped with the remaining mustard. Side with the butternut mash and the sunflower seed salad. Well done, Chef! FRY THE KASSLER: Pat the pork kassler dry with some paper towel. Coat in oil and the rub. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and crisp. DIJON AND ON AND ON!: In a salad bowl, combine a ¼ of the mustard, the white wine vinegar and the lemon juice (both to taste) and some seasoning. Add the rinsed green leaves, the cucumber half-moons, and the sunflower seeds. Toss until fully combined.
What should be prepared from my kitchen to make Pork Kassler & Mustard Dressing?
Butternut, Cucumber, Dijon Mustard, Green Leaves, Lemon Juice, NOMU Provençal Rub, Pork Kassler Loin Steak, Sunflower Seeds, White Wine Vinegar
How many calories does Pork Kassler & Mustard Dressing have?
551 calories
How much fat content does Pork Kassler & Mustard Dressing have?
grams
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