October 22, 2018
Dinner, Beans, Pork,
Chops, Vegetables, Potatoes , Australian, Budget-Friendly, Easy/Beginner Cooking, Sunday Dinner, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Oven Bake, No Eggs, Non-Dairy, Green Beans more
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"From one of our national supermarkets and their free in store magazine, July 2018."
Preheat oven to 180C.
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.
Roast for 10 minutes or until potatoes are golden and beans are tender.
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.
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.
Transfer the pork to a plate and cover with foil and set aside for 5 minutes to rest.
Divide the pork and the potato mixture among serving plates.
Season and serve sprinkled with parsley leaves.
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