polish

Roasted Pork Neck with Prune and Onion Pan Sauce

This roasted dish pairs lean pork neck steak with dried prunes, chopped, yellow onion, sliced and chicken broth, low sodium. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

54 g Protein

40 g Carbohydrates

32 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

228g lean pork neck steak 319 kcal
40g dried prunes, chopped 96 kcal
137g yellow onion, sliced 55 kcal
159g chicken broth, low sodium 10 kcal
9g rapeseed oil 80 kcal
11g butter 79 kcal
11g apple cider vinegar 2 kcal
1.14 tsp (2g) dried marjoram 5 kcal
0.57 tsp (1g) salt 0 kcal
0.28 tsp (1g) black pepper 1 kcal

Cooking instructions

lean pork neck steakrapeseed oildried marjoramsaltblack pepper
Heat oven to 425 F (220 C). Season pork with salt, pepper, and marjoram. Sear in an ovenproof skillet with oil for 2 minutes per side.
lean pork neck steakyellow onion
Add sliced onion around the pork. Transfer skillet to the oven and roast 14-18 minutes, until cooked through (rest 5 minutes).
dried pruneschicken broth
Return skillet to the stove over medium. Add prunes and broth; simmer 4-5 minutes, scraping up browned bits.
lean pork neck steakdried prunesyellow onionbutterapple cider vinegar
Finish with vinegar and a small knob of butter for sheen. Slice pork and spoon prune-onion sauce over top.