Horseradish Pork With Rosemary & Garlic Potatoes
Recipe: #30764
October 22, 2018
Categories: Beans, Chops, Potatoes, Australian, Sunday Dinner Grilling (Outdoor), Oven Bake, No Eggs, Non-Dairy, Green Beans, more
"From one of our national supermarkets and their free in store magazine, July 2018."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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