Marinating meat is well worth the extra time and effort, as this step not only tenderises but infuses flavour into the protein. In this recipe, we use this method to elevate pork with notes of rosemary, oranges, garlic & paprika. Dished up with a gorgeous green veggie medley of brussel sprouts, bell pepper & green beans.
Rosemary & Orange Pork Neck
Rosemary & Orange Pork Neck
with brussels sprouts & green beans
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Brussels Sprouts
- Fresh Rosemary
- Garlic Cloves
- Green Beans
- Onion
- Onions
- Orange
- Oranges
- Pork Neck Steak
- Smoked Paprika
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
MOUTHWATERING VEG MEDLEY
Preheat the oven to 200°C. Spread the halved brussel sprouts and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, coat the trimmed green beans and the pepper pieces in oil and season. Add to the tray and roast for the remaining time until lightly charred but still crunchy.
ORANGE-ROSEMARY MARINADE
In a bowl, combine the grated garlic, the picked rosemary, the paprika, the juice of all the orange wedges, the orange zest (to taste), a generous drizzle of olive oil, and seasoning.
BUTTER-BASTED PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste with a knob of butter and the rosemary & orange marinade. Remove from the pan, reserving the remaining marinade, and rest for 3-5 minutes before slicing and seasoning.
AND YOU’RE DONE, CHEF!
Plate up the pork slices and drizzle over any reserved marinade. Side with the roasted greens.
Brussels Sprouts - 100g
Onion - 1
Green Beans - 80g
Bell Pepper - 1
Garlic Cloves - 2
Fresh Rosemary - 3g
Smoked Paprika - 5ml
Orange - 1
Pork Neck Steak - 160g
MOUTHWATERING VEG MEDLEY
Preheat the oven to 200°C. Spread the halved brussel sprouts and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, coat the trimmed green beans and the pepper pieces in oil and season. Add to the tray and roast for the remaining time until lightly charred but still crunchy.
ORANGE-ROSEMARY MARINADE
In a bowl, combine the grated garlic, the picked rosemary, the paprika, the juice of all the orange wedges, the orange zest (to taste), a generous drizzle of olive oil, and seasoning.
BUTTER-BASTED PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste with a knob of butter and the rosemary & orange marinade. Remove from the pan, reserving the remaining marinade, and rest for 3-5 minutes before slicing and seasoning.
AND YOU’RE DONE, CHEF!
Plate up the pork slices and drizzle over any reserved marinade. Side with the roasted greens.
Brussels Sprouts - 200g
Onion - 1
Green Beans - 160g
Bell Pepper - 1
Garlic Cloves - 2
Fresh Rosemary - 5g
Smoked Paprika - 10ml
Orange - 1
Pork Neck Steak - 320g
MOUTHWATERING VEG MEDLEY
Preheat the oven to 200°C. Spread the halved brussel sprouts and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, coat the trimmed green beans and the pepper pieces in oil and season. Add to the tray and roast for the remaining time until lightly charred but still crunchy.
ORANGE-ROSEMARY MARINADE
In a bowl, combine the grated garlic, the picked rosemary, the paprika, the juice of all the orange wedges, the orange zest (to taste), a generous drizzle of olive oil, and seasoning.
BUTTER-BASTED PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste with a knob of butter and the rosemary & orange marinade. Remove from the pan, reserving the remaining marinade, and rest for 3-5 minutes before slicing and seasoning.
AND YOU’RE DONE, CHEF!
Plate up the pork slices and drizzle over any reserved marinade. Side with the roasted greens.
Brussels Sprouts - 300g
Onions - 2
Green Beans - 240g
Bell Peppers - 2
Garlic Cloves - 3
Fresh Rosemary - 8g
Smoked Paprika - 15ml
Oranges - 2
Pork Neck Steak - 480g
MOUTHWATERING VEG MEDLEY
Preheat the oven to 200°C. Spread the halved brussel sprouts and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, coat the trimmed green beans and the pepper pieces in oil and season. Add to the tray and roast for the remaining time until lightly charred but still crunchy.
ORANGE-ROSEMARY MARINADE
In a bowl, combine the grated garlic, the picked rosemary, the paprika, the juice of all the orange wedges, the orange zest (to taste), a generous drizzle of olive oil, and seasoning.
BUTTER-BASTED PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste with a knob of butter and the rosemary & orange marinade. Remove from the pan, reserving the remaining marinade, and rest for 3-5 minutes before slicing and seasoning.
AND YOU’RE DONE, CHEF!
Plate up the pork slices and drizzle over any reserved marinade. Side with the roasted greens.
Brussels Sprouts - 400g
Onions - 2
Green Beans - 320g
Bell Peppers - 2
Garlic Cloves - 4
Fresh Rosemary - 10g
Smoked Paprika - 20ml
Oranges - 2
Pork Neck Steak - 640g
Woolies Products in this dish
