eCook Meal
Muratie’s Pork & Horseradish Sauce
with roasted beetroot & pine nuts
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R106.25
for 4 servings · R26.56 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Beetroot Chunks needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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Pine Nuts needs 20 gRaw Pine Nuts 100 g 100 g at R144.99 · 20% of packR29.00
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
- Horseradish Sauce
- Tinned Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Horseradish Sauce, NOMU Roast Rub, Parsley, Pine Nuts, Pork Fillet, Salad Leaves, Tinned Lentils, Yoghurt
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, Horseradish Sauce, NOMU Roast Rub, Parsley, Pine Nuts, Pork Fillet, Salad Leaves, Tinned Lentils, Yoghurt
How many calories does Muratie’s Pork & Horseradish Sauce have?
540 calories
How much fat content does Muratie’s Pork & Horseradish Sauce have?
grams