A simple yet divine dinner awaits you! Perfectly cooked pork fillet is served with zingy horseradish sauce. Sided with roasted beetroot, lentils and dressed green leaves. Sprinkled with pine nuts for crunch, this dinner is nothing less than a winner!
Muratie’s Pork & Horseradish Sauce
Muratie’s Pork & Horseradish Sauce
with roasted beetroot & pine nuts
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot Chunks
- Fresh Parsley
- Horseradish Sauce
- Low Fat Plain Yoghurt
- NOMU Roast Rub
- Pine Nuts
- Pork Fillet
- Salad Leaves
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
ROAST IT UP
Preheat the oven to 200°C. Place the beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp. Place the lentils in a bowl, coat in oil and seasoning. When the roast has 10-12 minutes remaining, scatter the lentils over and cook for the remaining time.
PINING AFTER YOU
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving. In a small bowl, combine the yoghurt, the horseradish sauce, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY, FRY, FRY!
Return the pan to medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
THE MAIN MEAL EVENT!
Lay down a bed of the green leaves and top with the beetroot and crispy lentils. Side with the pork slices and dollop over the horseradish yoghurt. Scatter over the pine nuts and the parsley. Well done, Chef!
Beetroot Chunks - 200g
Tinned Lentils - 60g
Pine Nuts - 5g
Low Fat Plain Yoghurt - 50ml
Horseradish Sauce - 15ml
Pork Fillet - 150g
NOMU Roast Rub - 10ml
Salad Leaves - 40g
Fresh Parsley - 3g
ROAST IT UP
Preheat the oven to 200°C. Place the beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp. Place the lentils in a bowl, coat in oil and seasoning. When the roast has 10-12 minutes remaining, scatter the lentils over and cook for the remaining time.
PINING AFTER YOU
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving. In a small bowl, combine the yoghurt, the horseradish sauce, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY, FRY, FRY!
Return the pan to medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
THE MAIN MEAL EVENT!
Lay down a bed of the green leaves and top with the beetroot and crispy lentils. Side with the pork slices and dollop over the horseradish yoghurt. Scatter over the pine nuts and the parsley. Well done, Chef!
Beetroot Chunks - 400g
Tinned Lentils - 120g
Pine Nuts - 10g
Low Fat Plain Yoghurt - 100ml
Horseradish Sauce - 30ml
Pork Fillet - 300g
NOMU Roast Rub - 20ml
Salad Leaves - 80g
Fresh Parsley - 5g
ROAST IT UP
Preheat the oven to 200°C. Place the beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp. Place the lentils in a bowl, coat in oil and seasoning. When the roast has 10-12 minutes remaining, scatter the lentils over and cook for the remaining time.
PINING AFTER YOU
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving. In a small bowl, combine the yoghurt, the horseradish sauce, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY, FRY, FRY!
Return the pan to medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
THE MAIN MEAL EVENT!
Lay down a bed of the green leaves and top with the beetroot and crispy lentils. Side with the pork slices and dollop over the horseradish yoghurt. Scatter over the pine nuts and the parsley. Well done, Chef!
Beetroot Chunks - 600g
Tinned Lentils - 180g
Pine Nuts - 15g
Low Fat Plain Yoghurt - 150ml
Horseradish Sauce - 45ml
Pork Fillet - 450g
NOMU Roast Rub - 30ml
Salad Leaves - 120g
Fresh Parsley - 8g
ROAST IT UP
Preheat the oven to 200°C. Place the beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp. Place the lentils in a bowl, coat in oil and seasoning. When the roast has 10-12 minutes remaining, scatter the lentils over and cook for the remaining time.
PINING AFTER YOU
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving. In a small bowl, combine the yoghurt, the horseradish sauce, a drizzle of olive oil, and seasoning. Set aside for serving.
FRY, FRY, FRY!
Return the pan to medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
THE MAIN MEAL EVENT!
Lay down a bed of the green leaves and top with the beetroot and crispy lentils. Side with the pork slices and dollop over the horseradish yoghurt. Scatter over the pine nuts and the parsley. Well done, Chef!
Beetroot Chunks - 800g
Tinned Lentils - 240g
Pine Nuts - 20g
Low Fat Plain Yoghurt - 200ml
Horseradish Sauce - 60ml
Pork Fillet - 600g
NOMU Roast Rub - 40ml
Salad Leaves - 160g
Fresh Parsley - 10g
Frequently Asked Questions
What is the preparation time for Muratie’s Pork & Horseradish Sauce?
The preparation time for Muratie’s Pork & Horseradish Sauce with roasted beetroot & pine nuts is between 20 and 35 minutes.
What is the total time required to make Muratie’s Pork & Horseradish Sauce with roasted beetroot & pine nuts?
The total time required to make Muratie’s Pork & Horseradish Sauce with roasted beetroot & pine nuts is between 40 and 60 minutes.
How many servings does Muratie’s Pork & Horseradish Sauce provide?
4 servings
What are the main ingredients in Muratie’s Pork & Horseradish Sauce?
Beetroot Chunks, Fresh Parsley, Horseradish Sauce, Low Fat Plain Yoghurt, NOMU Roast Rub, Pine Nuts, Pork Fillet, Salad Leaves, Tinned Lentils
What is the nutritional information of Muratie’s Pork & Horseradish Sauce?
Calories: 540, Carbs: 49 grams, Fat: grams, Protein: 53.5 grams, Sugar: 7.5 grams, Salt: 961 grams
How do I prepare Muratie’s Pork & Horseradish Sauce?
THE MAIN MEAL EVENT!: Lay down a bed of the green leaves and top with the beetroot and crispy lentils. Side with the pork slices and dollop over the horseradish yoghurt. Scatter over the pine nuts and the parsley. Well done, Chef! FRY, FRY, FRY!: Return the pan to medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. PINING AFTER YOU: Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside for serving. In a small bowl, combine the yoghurt, the horseradish sauce, a drizzle of olive oil, and seasoning. Set aside for serving. ROAST IT UP: Preheat the oven to 200°C. Place the beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp. Place the lentils in a bowl, coat in oil and seasoning. When the roast has 10-12 minutes remaining, scatter the lentils over and cook for the remaining time.
What should be prepared from my kitchen to make Muratie’s Pork & Horseradish Sauce?
Beetroot Chunks, Fresh Parsley, Horseradish Sauce, Low Fat Plain Yoghurt, NOMU Roast Rub, Pine Nuts, Pork Fillet, Salad Leaves, Tinned Lentils
How many calories does Muratie’s Pork & Horseradish Sauce have?
540 calories
How much fat content does Muratie’s Pork & Horseradish Sauce have?
grams
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