Pork Rump & Gravy

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

with roasted carrot wedges & baby potatoes

4.8

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)
Photo of Pork Rump & Gravy
  1. 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).

  2. SOME PREP

    Boil the kettle. Dilute the Gravy Mix with 100ml of boiling water.

  3. Pork-rump/" title="View all our recipes with Pork Rump at eCook">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/" title="View all our recipes with Pork Rump at eCook">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.

  4. 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.

  5. PLATE UP

    Plate up the roasted carrots & Baby Potatoes, side with the Pork slices, and pour the gravy over the pork. Easy, Chef!

  1. 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).

  2. SOME PREP

    Boil the kettle. Dilute the Gravy Mix with 200ml of boiling water.

  3. Pork-rump/" title="View all our recipes with Pork Rump at eCook">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/" title="View all our recipes with Pork Rump at eCook">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.

  4. 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.

  5. PLATE UP

    Plate up the roasted carrots & Baby Potatoes, side with the Pork slices, and pour the gravy over the pork. Easy, Chef!

  1. 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).

  2. SOME PREP

    Boil the kettle. Dilute the Gravy Mix with 300ml of boiling water.

  3. Pork-rump/" title="View all our recipes with Pork Rump at eCook">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/" title="View all our recipes with Pork Rump at eCook">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.

  4. 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.

  5. PLATE UP

    Plate up the roasted carrots & Baby Potatoes, side with the Pork slices, and pour the gravy over the pork. Easy, Chef!

  1. 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).

  2. SOME PREP

    Boil the kettle. Dilute the Gravy Mix with 400ml of boiling water.

  3. Pork-rump/" title="View all our recipes with Pork Rump at eCook">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/" title="View all our recipes with Pork Rump at eCook">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.

  4. 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.

  5. 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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