eCook Meal
Pork Rump & Caramelised Onion Sauce
with fresh chives, crème fraîche & butternut
For pork at its finest, this recipe is a must-have. A creamy, caramelised sauce laced with fragrant fried onion and garlic, draped over a seared piece of pork rump. An almond and tomato salad accompanied by roasted butternut half-moons finish this succulent and satisfying dish.
Serving guide
Choose your portion size.
HALF-MOON HEAVEN
Preheat the oven to 200°C. Place the Butternut half-moons on half of a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes, shifting halfway. In a bowl, toss the halved baby tomatoes with a drizzle of oil and seasoning. Set aside.
TIME TO GO NUTS
Place the chopped Almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside.
CARAMELISATION STATION
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste).
THE ROAST WITH THE MOST
When the Butternut is halfway, remove the tray from the oven and scatter the dressed baby tomatoes over the other half of the tray. Return to the oven and roast for the remaining time. On completion, the tomatoes should be starting to blister and the butternut should be cooked through.
SAUCE IT UP
Boil the kettle. When the onions are done, keep the onions in the pan and the pan on the heat and add the grated Garlic and the crushed pepper to the pan. Fry for 30-60 seconds until fragrant, shifting constantly. Add 100ml of boiling water and the stock. Leave to simmer for 2-3 minutes until slightly reduced. Remove from the heat and add the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season to taste. Cover to keep warm.
PERFECT THE Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork rump dry with paper towel and coat in seasoning. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steak). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. In a bowl, combine the rinsed green leaves, the toasted Almonds, the roasted tomatoes, a drizzle of oil, and seasoning.
DINNER TIME!
Plate up the pork rump slices and drizzle over the caramelised Onion sauce. Side with the roasted baby tomato salad and the Butternut half-moons. Sprinkle over the chopped chives.
HALF-MOON HEAVEN
Preheat the oven to 200°C. Place the Butternut half-moons on half of a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes, shifting halfway. In a bowl, toss the halved baby tomatoes with a drizzle of oil and seasoning. Set aside.
TIME TO GO NUTS
Place the chopped Almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside.
CARAMELISATION STATION
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste).
THE ROAST WITH THE MOST
When the Butternut is halfway, remove the tray from the oven and scatter the dressed baby tomatoes over the other half of the tray. Return to the oven and roast for the remaining time. On completion, the tomatoes should be starting to blister and the butternut should be cooked through.
SAUCE IT UP
Boil the kettle. When the onions are done, keep the onions in the pan and the pan on the heat and add the grated Garlic and the crushed pepper to the pan. Fry for 30-60 seconds until fragrant, shifting constantly. Add 150ml of boiling water and the stock. Leave to simmer for 3-4 minutes until slightly reduced. Remove from the heat and add the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season to taste. Cover to keep warm.
PERFECT THE Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork rump dry with paper towel and coat in seasoning. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steak). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. In a bowl, combine the rinsed green leaves, the toasted Almonds, the roasted tomatoes, a drizzle of oil, and seasoning.
DINNER TIME!
Plate up the pork rump slices and drizzle over the caramelised Onion sauce. Side with the roasted baby tomato salad and the Butternut half-moons. Sprinkle over the chopped chives.
HALF-MOON HEAVEN
Preheat the oven to 200°C. Place the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes, shifting halfway. Place the halved baby tomatoes on a second roasting tray. Coat in oil, season, and set aside.
TIME TO GO NUTS
Place the chopped Almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside.
CARAMELISATION STATION
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste).
THE ROAST WITH THE MOST
When the Butternut is halfway, pop the tray of dressed baby tomatoes in the hot oven and roast for the remaining time. On completion, the tomatoes should be starting to blister and the butternut should be cooked through.
SAUCE IT UP
Boil the kettle. When the onions are done, keep the onions in the pan and the pan on the heat and add the grated Garlic and the crushed pepper to the pan. Fry for 30-60 seconds until fragrant, shifting constantly. Add 200ml of boiling water and the stock. Leave to simmer for 4-5 minutes until slightly reduced. Remove from the heat and add the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season to taste. Cover to keep warm.
PERFECT THE Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork rump dry with paper towel and coat in seasoning. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steak). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. In a bowl, combine the rinsed green leaves, the toasted Almonds, the roasted tomatoes, a drizzle of oil, and seasoning.
DINNER TIME!
Plate up the pork rump slices and drizzle over the caramelised Onion sauce. Side with the roasted baby tomato salad and the Butternut half-moons. Sprinkle over the chopped chives.
HALF-MOON HEAVEN
Preheat the oven to 200°C. Place the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes, shifting halfway. Place the halved baby tomatoes on a second roasting tray. Coat in oil, season, and set aside.
TIME TO GO NUTS
Place the chopped Almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside.
CARAMELISATION STATION
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste).
THE ROAST WITH THE MOST
When the Butternut is halfway, pop the tray of dressed baby tomatoes in the hot oven and roast for the remaining time. On completion, the tomatoes should be starting to blister and the butternut should be cooked through.
SAUCE IT UP
Boil the kettle. When the onions are done, keep the onions in the pan and the pan on the heat and add the grated Garlic and the crushed pepper to the pan. Fry for 30-60 seconds until fragrant, shifting constantly. Add 250ml of boiling water and the stock. Leave to simmer for 5-6 minutes until slightly reduced. Remove from the heat and add the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season to taste. Cover to keep warm.
PERFECT THE Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork rump dry with paper towel and coat in seasoning. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steak). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. In a bowl, combine the rinsed green leaves, the toasted Almonds, the roasted tomatoes, a drizzle of oil, and seasoning.
DINNER TIME!
Plate up the pork rump slices and drizzle over the caramelised Onion sauce. Side with the roasted baby tomato salad and the Butternut half-moons. Sprinkle over the chopped chives.
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Frequently Asked Questions
What is the preparation time for Pork Rump & Caramelised Onion Sauce?
The preparation time for Pork Rump & Caramelised Onion Sauce with fresh chives, crème fraîche & butternut is between 15 and 35 minutes.
What is the total time required to make Pork Rump & Caramelised Onion Sauce with fresh chives, crème fraîche & butternut?
The total time required to make Pork Rump & Caramelised Onion Sauce with fresh chives, crème fraîche & butternut is between 40 and 65 minutes.
How many servings does Pork Rump & Caramelised Onion Sauce provide?
4 servings
What are the main ingredients in Pork Rump & Caramelised Onion Sauce?
Almonds, Baby Tomato, Black Pepper, Butternut, Creme Fraiche, Fresh Chives, Garlic, Green Leaves, Onion, Pork Rump, Vegetable Stock
What is the nutritional information of Pork Rump & Caramelised Onion Sauce?
Calories: 789, Carbs: 45 grams, Fat: grams, Protein: 36.1 grams, Sugar: 13.6 grams, Salt: 898 grams
How do I prepare Pork Rump & Caramelised Onion Sauce?
DINNER TIME!: Plate up the pork rump slices and drizzle over the caramelised onion sauce. Side with the roasted baby tomato salad and the butternut half-moons. Sprinkle over the chopped chives. PERFECT THE PORK: Place a pan over medium-high heat with a drizzle of oil. Pat the pork rump dry with paper towel and coat in seasoning. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steak). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. In a bowl, combine the rinsed green leaves, the toasted almonds, the roasted tomatoes, a drizzle of oil, and seasoning. HALF-MOON HEAVEN: Preheat the oven to 200°C. Place the butternut half-moons on half of a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes, shifting halfway. In a bowl, toss the halved baby tomatoes with a drizzle of oil and seasoning. Set aside. SAUCE IT UP: Boil the kettle. When the onions are done, keep the onions in the pan and the pan on the heat and add the grated garlic and the crushed pepper to the pan. Fry for 30-60 seconds until fragrant, shifting constantly. Add 150ml of boiling water and the stock. Leave to simmer for 3-4 minutes until slightly reduced. Remove from the heat and add the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season to taste. Cover to keep warm. CARAMELISATION STATION: Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste). TIME TO GO NUTS: Place the chopped almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. THE ROAST WITH THE MOST: When the butternut is halfway, remove the tray from the oven and scatter the dressed baby tomatoes over the other half of the tray. Return to the oven and roast for the remaining time. On completion, the tomatoes should be starting to blister and the butternut should be cooked through.
What should be prepared from my kitchen to make Pork Rump & Caramelised Onion Sauce?
Almonds, Baby Tomato, Black Pepper, Butternut, Creme Fraiche, Fresh Chives, Garlic, Green Leaves, Onion, Pork Rump, Vegetable Stock
How many calories does Pork Rump & Caramelised Onion Sauce have?
789 calories
How much fat content does Pork Rump & Caramelised Onion Sauce have?
grams