Horseradish Pork With Rosemary & Garlic Potatoes

4
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"From one of our national supermarkets and their free in store magazine, July 2018."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (366.8 g)
  • Calories 628.9
  • Total Fat - 37.8 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 129.3 mg
  • Sodium - 223.4 mg
  • Total Carbohydrate - 27.7 g
  • Dietary Fiber - 5 g
  • Sugars - 3.1 g
  • Protein - 43.6 g
  • Calcium - 117.4 mg
  • Iron - 2.7 mg
  • Vitamin C - 19.4 mg
  • Thiamin - 0.9 mg

Step 1

Preheat oven to 180C.

Step 2

Combine potatoes, halved garlic, rosemary and 2 tablespoon of the oil in a roasting pan and roast for 40 minutes and add beans to the potato mixture and toss to combine.

Step 3

Roast for 10 minutes or until potatoes are golden and beans are tender.

Step 4

Meanwhile combine horseradish cream, minced garlic, mustard and remaining oil in a small bowl and season with salt and rub the mix over the pork to coat.

Step 5

Heat a barbecue grill or chargrill pan over medium heat and cook the pork for 3 minutes each side or until pork is golden and cooked to your liking.

Step 6

Transfer the pork to a plate and cover with foil and set aside for 5 minutes to rest.

Step 7

Divide the pork and the potato mixture among serving plates.

Step 8

Season and serve sprinkled with parsley leaves.

Tips & Variations


No special items needed.

Tags : Dinner

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