A tray of caramelised vegetables and a sticky pan of pork neck steaks makes an easy centrepiece for a relaxed supper. In this SA Pork recipe, the vegetables roast with honey, fennel seed and warm seasoning while the pork gets a buttery garlic sear before a final honey-mustard glaze.

The combination works particularly well for a small dinner because the elements are generous without being fussy. Earthy beetroot and sweet potato balance the sharpness of Dijon mustard, while fennel, radish and Brussels sprouts keep the plate from becoming too sweet.

SA Pork honey-mustard pork neck steaks

The recipe serves two and takes about 15 minutes to prepare, with roughly 35 minutes of cooking time. Heat the oven to 180°C before you start so the vegetables can roast while the pork is prepared.

For the pork, use olive oil for frying, 2 to 4 pork neck steaks, 3 to 4 sliced garlic cloves, 60 ml butter, and salt and black pepper. For the sauce, stir together 60 ml Dijon mustard, 80 ml honey, 120 ml sour cream and a pinch of salt.

For the vegetables, prepare one fennel bulb in quarters, 3 to 4 young beetroot halved, about 375 ml halved Brussels sprouts, 250 ml chopped radishes and about 375 ml chopped sweet potato with the skin on. Season with 5 ml garlic flakes, about 7 ml onion powder, 5 to 10 ml fennel seeds, 60 ml honey and enough olive oil to coat.

Roast the vegetables until caramelised

Spread the prepared vegetables over a baking tray. Drizzle with olive oil, add the garlic flakes, onion powder and fennel seeds, then spoon over the honey and toss everything together so the pieces are evenly coated.

Roast for 20 to 25 minutes, or until the vegetables are tender and beginning to colour at the edges. Give the tray a turn if needed so the smaller pieces do not catch before the beetroot and sweet potato are ready.

Sear the pork with garlic and butter

Heat a little olive oil in a frying pan over medium heat. Add the garlic and butter and cook until fragrant, then add the pork neck steaks. Sear both sides until golden and continue cooking until the pork is safely cooked through.

Pork neck is well suited to this method because its marbling helps the meat remain juicy while the surface develops colour. Keep the pan heat controlled so the butter and garlic flavour the meat without burning.

Finish with the honey-mustard glaze

Mix the Dijon mustard, honey, sour cream and salt until smooth. Spoon a few tablespoons over the cooked steaks, then place them under a hot grill for 5 to 10 minutes, watching closely, until the glaze is sticky and lightly caramelised.

Serve the pork with the roasted fennel, beetroot, Brussels sprouts, radishes and sweet potato. Add a little more sauce at the table if you like. The result is a colourful, garden-inspired plate with enough richness for a weekend dinner and enough simplicity for a midweek one.

If you are serving this for guests, bring the vegetables to the table on the roasting tray or a wide platter and slice the pork only if needed. Keeping the components generous and relaxed suits the recipe better than over-plating it, and any extra sauce can be passed separately.

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Feaured Image: Supplied