Created by ImPat on October 22, 2018
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.