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Juicy pork neck steaks get a glossy honey-mustard glaze and roast on one tray with potatoes, carrots, red onion and cabbage - an easy autumn dinner that leaves leftovers for tomorrow's lunch.
Gunnar Þór
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Prep
Preheat the oven to 200°C (180°C fan). Peel the potatoes and carrots, then cut them, along with the red onion and cabbage, into roughly 2-3 cm chunks so everything cooks evenly in the time given.
Glaze
Whisk together the honey, Dijon mustard, 2 tablespoons of the olive oil, garlic, salt and pepper in a bowl - this is the glaze.
Oven
Toss the vegetables with about two-thirds of the glaze on a baking tray in a single layer and roast for about 20 minutes, until starting to soften and turn golden.
Return the tray to the oven and roast for 20-25 minutes, until the pork reaches about 63-65°C in the center (juices run clear, no pink) and the vegetables are tender. For a deeper glaze color, finish under the broiler for the last 3-5 minutes - watch closely, honey burns fast.
Pork
Meanwhile, season the pork neck steaks with salt and pepper and sear them 1-2 minutes per side in a hot pan with the remaining olive oil, just to brown the surface - they should not be cooked through yet.
Assemble
Pull out the tray, stir the vegetables, arrange the seared steaks on top and brush them with the remaining glaze.
Rest
Rest the pork for 5 minutes before serving with the vegetables and the glaze from the tray.
Per serving
872
kcal
Calories
41
g
Protein
51.9
g
Fat
61.8
g
Carbs
9.7
g
Fiber
Leftovers keep in the fridge for 2-3 days - slice the pork and reheat with the vegetables, or use both in sandwiches with a little mayonnaise or mustard.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
