Satisfying winter food needs to tick a few boxes. A dish should be satisfying, rich, and comforting. This recipe does all three, with oven-roasted carrots & baby potatoes and a juicy pork rump smothered in a delicious garlic-based gravy sauce.
Pork Rump & Gravy
Pork Rump & Gravy
with roasted carrot wedges & baby potatoes
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
OVEN ROAST
Preheat the oven to 200°C. Spread the Carrot wedges & halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOME PREP
Boil the kettle. Dilute the gravy mix with 100ml of boiling water.
Pork RUMP
When the roast has 10-15 minutes to go, 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 until crispy and cooked through (this time frame may depend on the thickness of the steak), 2-3 minutes per side. Remove from the pan and rest for 5 minutes before slicing, and seasoning.
GRAVY
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the grated garlic until fragrant, 30-60 seconds (shifting occasionally). Pour in the diluted gravy mix. Simmer until thickened, 1-3 minutes.
PLATE UP
Plate up the roasted carrots & baby potatoes, side with the Pork slices, and pour the gravy over the pork. Easy, Chef!
OVEN ROAST
Preheat the oven to 200°C. Spread the Carrot wedges & halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOME PREP
Boil the kettle. Dilute the gravy mix with 200ml of boiling water.
Pork RUMP
When the roast has 10-15 minutes to go, 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 until crispy and cooked through (this time frame may depend on the thickness of the steak), 2-3 minutes per side. Remove from the pan and rest for 5 minutes before slicing, and seasoning.
GRAVY
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the grated garlic until fragrant, 30-60 seconds (shifting occasionally). Pour in the diluted gravy mix. Simmer until thickened, 1-3 minutes.
PLATE UP
Plate up the roasted carrots & baby potatoes, side with the Pork slices, and pour the gravy over the pork. Easy, Chef!
OVEN ROAST
Preheat the oven to 200°C. Spread the Carrot wedges & halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SOME PREP
Boil the kettle. Dilute the gravy mix with 300ml of boiling water.
Pork RUMP
When the roast has 10-15 minutes to go, 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 until crispy and cooked through (this time frame may depend on the thickness of the steak), 2-3 minutes per side. Remove from the pan and rest for 5 minutes before slicing, and seasoning.
GRAVY
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the grated garlic until fragrant, 30-60 seconds (shifting occasionally). Pour in the diluted gravy mix. Simmer until thickened, 1-3 minutes.
PLATE UP
Plate up the roasted carrots & baby potatoes, side with the Pork slices, and pour the gravy over the pork. Easy, Chef!
OVEN ROAST
Preheat the oven to 200°C. Spread the Carrot wedges & halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SOME PREP
Boil the kettle. Dilute the gravy mix with 400ml of boiling water.
Pork RUMP
When the roast has 10-15 minutes to go, 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 until crispy and cooked through (this time frame may depend on the thickness of the steak), 2-3 minutes per side. Remove from the pan and rest for 5 minutes before slicing, and seasoning.
GRAVY
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the grated garlic until fragrant, 30-60 seconds (shifting occasionally). Pour in the diluted gravy mix. Simmer until thickened, 1-3 minutes.
PLATE UP
Plate up the roasted carrots & baby potatoes, side with the Pork slices, and pour the gravy over the pork. Easy, Chef!
Frequently Asked Questions
What is the preparation time for Pork Rump & Gravy?
The preparation time for Pork Rump & Gravy with roasted carrot wedges & baby potatoes is between 15 and 30 minutes.
What is the total time required to make Pork Rump & Gravy with roasted carrot wedges & baby potatoes?
The total time required to make Pork Rump & Gravy with roasted carrot wedges & baby potatoes is between 35 and 50 minutes.
How many servings does Pork Rump & Gravy provide?
4 servings
What are the main ingredients in Pork Rump & Gravy?
Baby Potatoes, Carrot, Garlic Clove, Garlic Cloves, Gravy Mix, Pork Rump
What is the nutritional information of Pork Rump & Gravy?
Calories: 641, Carbs: 61 grams, Fat: grams, Protein: 32.4 grams, Sugar: 15.5 grams, Salt: 761 grams
How do I prepare Pork Rump & Gravy?
OVEN ROAST: Preheat the oven to 200°C. Spread the carrot wedges & halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). SOME PREP: Boil the kettle. Dilute the gravy mix with 200ml of boiling water. PORK RUMP: When the roast has 10-15 minutes to go, 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 until crispy and cooked through (this time frame may depend on the thickness of the steak), 2-3 minutes per side. Remove from the pan and rest for 5 minutes before slicing, and seasoning. GRAVY: Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the grated garlic until fragrant, 30-60 seconds (shifting occasionally). Pour in the diluted gravy mix. Simmer until thickened, 1-3 minutes. PLATE UP: Plate up the roasted carrots & baby potatoes, side with the pork slices, and pour the gravy over the pork. Easy, Chef!
What should be prepared from my kitchen to make Pork Rump & Gravy?
Baby Potatoes, Carrot, Garlic Clove, Garlic Cloves, Gravy Mix, Pork Rump
How many calories does Pork Rump & Gravy have?
641 calories
How much fat content does Pork Rump & Gravy have?
grams
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