What are the main ingredients in Rosemary Pork & Warm Citrus Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Rosemary Pork & Warm Citrus Salad?

Calories: 714, Carbs: 57 grams, Fat: grams, Protein: 38.3 grams, Sugar: 36.7 grams, Salt: 248 grams

How do I prepare Rosemary Pork & Warm Citrus Salad?

ADD THE ROASTY TASTE: Preheat the oven to 200°C. Place the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up. In a bowl, toss the broccoli pieces with a drizzle of oil and seasoning. Set aside. PECAN PAN: Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown. Remove from the pan and roughly chop. ORANGE MÉLANGE: Finely chop a ¼ of the rinsed rosemary. Slice the rinds off the orange rounds and discard. Set the rounds aside. In a bowl, combine the juice of 4 orange wedges, the chopped rosemary, the mustard, the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. FLAVOUR IT UP: When the onions have 15 minutes remaining, give the tray a shift. Scatter the dressed broccoli over the tray and roast for the remaining time. SUCCULENT PORK STEAK: Pat the pork neck steaks dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the remaining rosemary and the pork steaks. Fry for 4-6 minutes per side, depending on the thickness of the steaks, or until cooked through and golden. In the final minute, baste with a knob of butter or drizzle of oil, the grated garlic, and the honey. Remove from the pan (reserving any pan juices) and rest for 5 minutes. Thickly slice and lightly season. A CITRUS CELEBRATION: In a salad bowl, combine the shredded salad leaves, the orange rounds, the roasted broccoli & onion wedges, seasoning, and the citrus dressing. DRIZZLE AND DISH UP!: Plate up the pork neck slices and drizzle over any reserved pan juices. Side with the warm citrus salad and sprinkle over the chopped pecans. Enjoy, Chef!

What should be prepared from my kitchen to make Rosemary Pork & Warm Citrus Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey, Butter (optional)

Rosemary Pork & Warm Citrus Salad

With a zesty orange vinaigrette complemented with the fragrant, woody notes of rosemary, this succulent pork steak is drizzled with buttery pan juices and finished off with chopped pecans and a warm citrus salad. A pork dish that is a definite palate pleaser!

Rosemary Pork & Warm Citrus Salad

with roasted broccoli & orange vinaigrette

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Broccoli Florets
Dijon Mustard
Fresh Rosemary
Garlic Clove
Garlic Cloves
Honey
Orange
Oranges
Pecan Nuts
Pork Neck Steak
Red Onion
Red Onions
Salad Leaves
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey
Butter (optional)

Photo of Rosemary Pork & Warm Citrus Salad

Serves 1

ADD THE ROASTY TASTE
Preheat the oven to 200°C. Place the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up. In a bowl, toss the broccoli pieces with a drizzle of oil and seasoning. Set aside.
PECAN PAN
Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown. Remove from the pan and roughly chop.
ORANGE MÉLANGE
Finely chop a ¼ of the rinsed rosemary. Slice the rinds off the orange rounds and discard. Set the rounds aside. In a bowl, combine the juice of 2 orange wedges, the chopped rosemary, the mustard, the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning.
FLAVOUR IT UP
When the onions have 15 minutes remaining, give the tray a shift. Scatter the dressed broccoli over the tray and roast for the remaining time.
SUCCULENT PORK STEAK
Pat the pork neck steak dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the remaining rosemary and the pork steak. Fry for 4-6 minutes per side, depending on the thickness of the steak, or until cooked through and golden. In the final minute, baste with a knob of butter or drizzle of oil, the grated garlic, and the honey. Remove from the pan (reserving any pan juices) and rest for 5 minutes. Thickly slice and lightly season.
A CITRUS CELEBRATION
In a salad bowl, combine the shredded salad leaves, the orange rounds, the roasted broccoli & onion wedges, seasoning, and the citrus dressing.
DRIZZLE AND DISH UP!
Plate up the pork neck slices and drizzle over any reserved pan juices. Side with the warm citrus salad and sprinkle over the chopped pecans. Enjoy, Chef!

Red Onion - 1
Broccoli Florets - 150g
Pecan Nuts - 10g
Fresh Rosemary - 4g
Orange - 1
Dijon Mustard - 5ml
White Wine Vinegar - 10ml
Pork Neck Steak - 160g
Garlic Clove - 1
Honey - 10ml
Salad Leaves - 40g

Download the Recipe

Serves 2

ADD THE ROASTY TASTE
Preheat the oven to 200°C. Place the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up. In a bowl, toss the broccoli pieces with a drizzle of oil and seasoning. Set aside.
PECAN PAN
Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown. Remove from the pan and roughly chop.
ORANGE MÉLANGE
Finely chop a ¼ of the rinsed rosemary. Slice the rinds off the orange rounds and discard. Set the rounds aside. In a bowl, combine the juice of 4 orange wedges, the chopped rosemary, the mustard, the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning.
FLAVOUR IT UP
When the onions have 15 minutes remaining, give the tray a shift. Scatter the dressed broccoli over the tray and roast for the remaining time.
SUCCULENT PORK STEAK
Pat the pork neck steaks dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the remaining rosemary and the pork steaks. Fry for 4-6 minutes per side, depending on the thickness of the steaks, or until cooked through and golden. In the final minute, baste with a knob of butter or drizzle of oil, the grated garlic, and the honey. Remove from the pan (reserving any pan juices) and rest for 5 minutes. Thickly slice and lightly season.
A CITRUS CELEBRATION
In a salad bowl, combine the shredded salad leaves, the orange rounds, the roasted broccoli & onion wedges, seasoning, and the citrus dressing.
DRIZZLE AND DISH UP!
Plate up the pork neck slices and drizzle over any reserved pan juices. Side with the warm citrus salad and sprinkle over the chopped pecans. Enjoy, Chef!

Red Onion - 1
Broccoli Florets - 300g
Pecan Nuts - 20g
Fresh Rosemary - 8g
Orange - 1
Dijon Mustard - 10ml
White Wine Vinegar - 20ml
Pork Neck Steak - 320g
Garlic Clove - 1
Honey - 20ml
Salad Leaves - 80g

Download the Recipe

Serves 3

ADD THE ROASTY TASTE
Preheat the oven to 200°C. Place the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up. Place the broccoli pieces on a separate roasting tray. Coat in oil and season. Set aside.
PECAN PAN
Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown. Remove from the pan and roughly chop.
ORANGE MÉLANGE
Finely chop a ¼ of the rinsed rosemary. Slice the rinds off the orange rounds and discard. Set the rounds aside. In a bowl, combine the juice of 6 orange wedges, the chopped rosemary, the mustard, the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning.
FLAVOUR IT UP
When the onions have 15 minutes remaining, give the tray a shift. Pop the tray of dressed broccoli in the hot oven and roast for the remaining time.
SUCCULENT PORK STEAK
Pat the pork neck steaks dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the remaining rosemary and the pork steaks. Fry for 4-6 minutes per side, depending on the thickness of the steaks, or until cooked through and golden. In the final minute, baste with a knob of butter or drizzle of oil, the grated garlic, and the honey. Remove from the pan (reserving any pan juices) and rest for 5 minutes. Thickly slice and lightly season.
A CITRUS CELEBRATION
In a salad bowl, combine the shredded salad leaves, the orange rounds, the roasted broccoli & onion wedges, seasoning, and the citrus dressing.
DRIZZLE AND DISH UP!
Plate up the pork neck slices and drizzle over any reserved pan juices. Side with the warm citrus salad and sprinkle over the chopped pecans. Enjoy, Chef!

Red Onions - 2
Broccoli Florets - 450g
Pecan Nuts - 30g
Fresh Rosemary - 12g
Oranges - 2
Dijon Mustard - 15ml
White Wine Vinegar - 30ml
Pork Neck Steak - 480g
Garlic Cloves - 2
Honey - 30ml
Salad Leaves - 120g

Download the Recipe

Serves 4

ADD THE ROASTY TASTE
Preheat the oven to 200°C. Place the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up. Place the broccoli pieces on a separate roasting tray. Coat in oil and season. Set aside.
PECAN PAN
Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown. Remove from the pan and roughly chop.
ORANGE MÉLANGE
Finely chop a ¼ of the rinsed rosemary. Slice the rinds off the orange rounds and discard. Set the rounds aside. In a bowl, combine the juice of 8 orange wedges, the chopped rosemary, the mustard, the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning.
FLAVOUR IT UP
When the onions have 15 minutes remaining, give the tray a shift. Pop the tray of dressed broccoli in the hot oven and roast for the remaining time.
SUCCULENT PORK STEAK
Pat the pork neck steaks dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the remaining rosemary and the pork steaks. Fry for 4-6 minutes per side, depending on the thickness of the steaks, or until cooked through and golden. In the final minute, baste with a knob of butter or drizzle of oil, the grated garlic, and the honey. Remove from the pan (reserving any pan juices) and rest for 5 minutes. Thickly slice and lightly season.
A CITRUS CELEBRATION
In a salad bowl, combine the shredded salad leaves, the orange rounds, the roasted broccoli & onion wedges, seasoning, and the citrus dressing.
DRIZZLE AND DISH UP!
Plate up the pork neck slices and drizzle over any reserved pan juices. Side with the warm citrus salad and sprinkle over the chopped pecans. Enjoy, Chef!