Pork rump with apricot chutney glaze

Smoky braaied pork rump brushed with a sticky apricot glaze and served with foil-baked sweet potatoes and lemony green beans.

Cut:
  • Portions: 4
  • Prep: 15 minutes
  • cook: 55 minutes

Ingredients

For the pork rump

  • 2 Tbsp (30 ml) olive oil
  • 4 large pork rump steaks, patted dry (250–300 g each)
  • 2 garlic cloves, finely chopped
  • 1 tsp (5 ml) smoked paprika
  • 1 tsp (5 ml) ground coriander
  • 1 tsp (5 ml) fennel seeds, crushed
  • 2 tsp (10 ml) brown sugar
  • Salt and black pepper

For the apricot glaze

  • ½ C (125 ml) apricot chutney
  • 2 Tbsp (30 ml) apricot jam
  • 1 Tbsp (15 ml) apple cider vinegar
  • 1 tsp (5 ml) Dijon mustard
  • 1 Tbsp (15 ml) honey
  • 1 Tbsp (15 ml) water
  • Salt and black pepper

For the foil-baked sweet potatoes and green beans

  • 4 sweet potatoes, washed
  • 1 Tbsp (15 ml) butter, melted
  • 2 tsp (10 ml) honey
  • Salt and black pepper
  • 1 C (250 ml) sour cream
  • 20 g pecan nuts, roughly chopped
  • 200 g green beans, ends trimmed
  • 1 Tbsp (15 ml) sesame oil
  • 3 garlic cloves, finely chopped
  • ½ lemon, zested and juiced
  • Salt and black pepper
  • 2 Tbsp (30 ml) slivered almonds, toasted

To serve

  • Fresh parsley, finely chopped
  • 3–4 apricots, halved and grilled on the braai (optional)

Method

For the pork rump:
Prepare the coals on the braai to a medium heat. In a large bowl, combine the garlic, smoked paprika, ground coriander, fennel seeds, brown sugar, salt and pepper. Add the pork rump steaks and coat well on all sides. Set aside while you prepare the rest of the ingredients.

For the apricot glaze:
In a bowl, mix together the apricot chutney, apricot jam, apple cider vinegar, Dijon mustard, honey, water, salt and pepper. Stir until smooth and set aside.

For the foil-baked sweet potatoes:
Place the sweet potatoes in a bowl with the melted butter, olive oil, honey, salt and pepper. Toss well, then wrap each potato tightly in foil. Place directly in the coals and cook for 30–40 minutes, turning occasionally, until tender when pierced with a knife.

For the green beans:
In another bowl, combine the green beans with the sesame oil, garlic, lemon zest, lemon juice, salt and pepper. Mix well to coat evenly. Set aside. Heat a large frying pan over medium-high heat and cook the green beans for about 5 minutes, stirring frequently, until just tender and the garlic is lightly golden. Remove from the heat and set aside.

To braai the pork rump:
Place the pork rump steaks on the braai and cook for 5–7 minutes per side, turning regularly to prevent burning. Brush generously with the apricot glaze as they cook. The pork is ready when it reaches an internal temperature of 63 °C. Rest for 5 minutes before serving.

To serve:
Cut the sweet potatoes lengthways and top with sour cream and chopped pecan nuts. Arrange the pork rump steaks on a large serving platter with the grilled apricot halves. Garnish with chopped parsley. Transfer the green beans to a serving dish and finish with the toasted slivered almonds.

Serving suggestion: Serve with a fresh green salad and warm braaibroodjies for a relaxed weekend braai.