eCook Meal
Rosemary & Orange Pork Neck
with brussels sprouts & green beans
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R178.32
for 4 servings · R44.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Brussels Sprouts needs 400 gBrussels Sprouts 500 g 500 g at R74.99 · 80% of packR59.99
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Oranges needs 2Pick & Mix Orange Melon 250 g R34.99 · whole pack (size can't be divided)R34.99
-
Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
-
Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
-
Smoked Paprika needs 20 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Pork Neck Steak
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Rosemary & Orange Pork Neck?
The preparation time for Rosemary & Orange Pork Neck with brussels sprouts & green beans is between 25 and 40 minutes.
What is the total time required to make Rosemary & Orange Pork Neck with brussels sprouts & green beans?
The total time required to make Rosemary & Orange Pork Neck with brussels sprouts & green beans is between 40 and 55 minutes.
How many servings does Rosemary & Orange Pork Neck provide?
4 servings
What are the main ingredients in Rosemary & Orange Pork Neck?
Bell Pepper, Brussels Sprouts, Garlic, Green Beans, Onion, Orange, Pork Neck Steak, Rosemary, Smoked Paprika
What is the nutritional information of Rosemary & Orange Pork Neck?
Calories: 1153, Carbs: 71 grams, Fat: grams, Protein: 26.6 grams, Sugar: 38.4 grams, Salt: 115 grams
How do I prepare Rosemary & Orange Pork Neck?
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. 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. AND YOU’RE DONE, CHEF!: Plate up the pork slices and drizzle over any reserved marinade. Side with the roasted greens. 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.
What should be prepared from my kitchen to make Rosemary & Orange Pork Neck?
Bell Pepper, Brussels Sprouts, Garlic, Green Beans, Onion, Orange, Pork Neck Steak, Rosemary, Smoked Paprika
How many calories does Rosemary & Orange Pork Neck have?
1153 calories
How much fat content does Rosemary & Orange Pork Neck have?
grams