eCook Meal
Rosemary Pork & Warm Citrus Salad
with roasted broccoli & orange vinaigrette
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R211.58
for 4 servings · R52.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Fresh Rosemary needs 15 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 2% of packR3.47
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Honey needs 40 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 8% of packR11.20
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Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
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Broccoli Florets needs 600 gBroccoli Florets 300 g 300 g at R36.99 · 2.0× packsR73.98
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Oranges needs 2Pick & Mix Orange Melon 250 g R34.99 · whole pack (size can't be divided)R34.99
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 Pork & Warm Citrus Salad?
The preparation time for Rosemary Pork & Warm Citrus Salad with roasted broccoli & orange vinaigrette is between 20 and 35 minutes.
What is the total time required to make Rosemary Pork & Warm Citrus Salad with roasted broccoli & orange vinaigrette?
The total time required to make Rosemary Pork & Warm Citrus Salad with roasted broccoli & orange vinaigrette is between 30 and 45 minutes.
How many servings does Rosemary Pork & Warm Citrus Salad provide?
4 servings
What are the main ingredients in Rosemary Pork & Warm Citrus Salad?
Broccoli Florets, Dijon Mustard, Garlic, Honey, Orange, Pecan Nut, Pork Neck Steak, Red Onion, Rosemary, Salad Leaves, White Wine Vinegar
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. 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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Rosemary Pork & Warm Citrus Salad?
Broccoli Florets, Dijon Mustard, Garlic, Honey, Orange, Pecan Nut, Pork Neck Steak, Red Onion, Rosemary, Salad Leaves, White Wine Vinegar
How many calories does Rosemary Pork & Warm Citrus Salad have?
714 calories
How much fat content does Rosemary Pork & Warm Citrus Salad have?
grams