A simple yet divine dinner awaits you! Perfectly cooked pork loin chops are served with homemade horseradish sauce. Sided with roasted beetroot, lentils and a dressed salad. Sprinkled with pine nuts for crunch, this dinner is nothing less than a winner!
Pork & Horseradish Sauce
Pork & Horseradish Sauce
with roasted beetroot & pine nuts
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot Chunks
- Cucumber
- Fresh Parsley
- Horseradish Sauce
- Low Fat Plain Yoghurt
- NOMU Roast Rub
- Pine Nuts
- Pork Loin Chops
- Red Onion
- Red Onions
- Salad Leaves
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST IT UP
Preheat the oven to 200°C. Place the beetroot chunks and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the drained lentils in a bowl, coat in oil and seasoning, and set aside.
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 on completion and set aside for serving. In a small bowl, combine the yoghurt, the horseradish sauce (to taste), a drizzle of oil, and seasoning. Set aside for serving.
FRY, FRY, FRY!
Pat the pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, for 3-5 minutes until the fat is rendered and crispy. Then, fry for 3-4 minutes per side until cooked through. In the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan, reserving any pan juices, season, and rest for 3-5 minutes.
FINAL TOUCHES
When the beetroot reaches the halfway mark, remove from the oven and give it a shift. Scatter over the dressed lentils, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the lentils should be crispy and the beetroot should be cooked through and caramelised. In a bowl, toss the rinsed salad leaves with the Cucumber rounds, a drizzle of oil and seasoning.
THE MAIN MEAL EVENT!
Lay down a bed of the dressed salad and side with the roasted veg and crispy lentils. Side with the pork and serve with the horseradish yoghurt. Scatter over the toasted pine nuts and the chopped parsley. Well done, Chef!
Beetroot Chunks - 200g
Red Onion - 1
Tinned Lentils - 60g
Pine Nuts - 10g
Low Fat Plain Yoghurt - 50ml
Horseradish Sauce - 15ml
Pork Loin Chops - 220g
NOMU Roast Rub - 10ml
Salad Leaves - 40g
Cucumber - 100g
Fresh Parsley - 4g
ROAST IT UP
Preheat the oven to 200°C. Place the beetroot chunks and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the drained lentils in a bowl, coat in oil and seasoning, and set aside.
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 on completion and set aside for serving. In a small bowl, combine the yoghurt, the horseradish sauce (to taste), a drizzle of oil, and seasoning. Set aside for serving.
FRY, FRY, FRY!
Pat the pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, for 3-5 minutes until the fat is rendered and crispy. Then, fry for 3-4 minutes per side until cooked through. In the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan, reserving any pan juices, season, and rest for 3-5 minutes.
FINAL TOUCHES
When the beetroot reaches the halfway mark, remove from the oven and give it a shift. Scatter over the dressed lentils, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the lentils should be crispy and the beetroot should be cooked through and caramelised. In a bowl, toss the rinsed salad leaves with the Cucumber rounds, a drizzle of oil and seasoning.
THE MAIN MEAL EVENT!
Lay down a bed of the dressed salad and side with the roasted veg and crispy lentils. Side with the pork and serve with the horseradish yoghurt. Scatter over the toasted pine nuts and the chopped parsley. Well done, Chef!
Beetroot Chunks - 400g
Red Onion - 1
Tinned Lentils - 120g
Pine Nuts - 20g
Low Fat Plain Yoghurt - 100ml
Horseradish Sauce - 30ml
Pork Loin Chops - 440g
NOMU Roast Rub - 20ml
Salad Leaves - 80g
Cucumber - 200g
Fresh Parsley - 8g
ROAST IT UP
Preheat the oven to 200°C. Place the beetroot chunks and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy. Place the drained lentils on a separate roasting tray, coat in oil, and season. Spread out in a single layer and set aside.
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 on completion and set aside for serving. In a small bowl, combine the yoghurt, the horseradish sauce (to taste), a drizzle of oil, and seasoning. Set aside for serving.
FRY, FRY, FRY!
Pat the pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, for 3-5 minutes until the fat is rendered and crispy. Then, fry for 3-4 minutes per side until cooked through. In the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan, reserving any pan juices, season, and rest for 3-5 minutes.
FINAL TOUCHES
When the beetroot reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of lentils and cook for the remaining roasting time. On completion, the lentils should be crispy and the beetroot should be cooked through and caramelised. In a bowl, toss the rinsed salad leaves with the Cucumber rounds, a drizzle of oil and seasoning.
THE MAIN MEAL EVENT!
Lay down a bed of the dressed salad and side with the roasted veg and crispy lentils. Side with the pork and serve with the horseradish yoghurt. Scatter over the toasted pine nuts and the chopped parsley. Well done, Chef!
Beetroot Chunks - 600g
Red Onions - 2
Tinned Lentils - 180g
Pine Nuts - 30g
Low Fat Plain Yoghurt - 150ml
Horseradish Sauce - 45ml
Pork Loin Chops - 660g
NOMU Roast Rub - 30ml
Salad Leaves - 120g
Cucumber - 300g
Fresh Parsley - 12g
ROAST IT UP
Preheat the oven to 200°C. Place the beetroot chunks and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy. Place the drained lentils on a separate roasting tray, coat in oil, and season. Spread out in a single layer and set aside.
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 on completion and set aside for serving. In a small bowl, combine the yoghurt, the horseradish sauce (to taste), a drizzle of oil, and seasoning. Set aside for serving.
FRY, FRY, FRY!
Pat the pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, for 3-5 minutes until the fat is rendered and crispy. Then, fry for 3-4 minutes per side until cooked through. In the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan, reserving any pan juices, season, and rest for 3-5 minutes.
FINAL TOUCHES
When the beetroot reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of lentils and cook for the remaining roasting time. On completion, the lentils should be crispy and the beetroot should be cooked through and caramelised. In a bowl, toss the rinsed salad leaves with the Cucumber rounds, a drizzle of oil and seasoning.
THE MAIN MEAL EVENT!
Lay down a bed of the dressed salad and side with the roasted veg and crispy lentils. Side with the pork and serve with the horseradish yoghurt. Scatter over the toasted pine nuts and the chopped parsley. Well done, Chef!
Beetroot Chunks - 800g
Red Onions - 2
Tinned Lentils - 240g
Pine Nuts - 40g
Low Fat Plain Yoghurt - 200ml
Horseradish Sauce - 60ml
Pork Loin Chops - 880g
NOMU Roast Rub - 40ml
Salad Leaves - 160g
Cucumber - 400g
Fresh Parsley - 15g
Frequently Asked Questions
What is the preparation time for Pork & Horseradish Sauce?
The preparation time for Pork & Horseradish Sauce with roasted beetroot & pine nuts is between 20 and 35 minutes.
What is the total time required to make Pork & Horseradish Sauce with roasted beetroot & pine nuts?
The total time required to make Pork & Horseradish Sauce with roasted beetroot & pine nuts is between 40 and 60 minutes.
How many servings does Pork & Horseradish Sauce provide?
4 servings
What are the main ingredients in Pork & Horseradish Sauce?
Beetroot Chunks, Cucumber, Fresh Parsley, Horseradish Sauce, Low Fat Plain Yoghurt, NOMU Roast Rub, Pine Nuts, Pork Loin Chops, Red Onion, Red Onions, Salad Leaves, Tinned Lentils
What is the nutritional information of Pork & Horseradish Sauce?
Calories: 693, Carbs: 58 grams, Fat: grams, Protein: 70.8 grams, Sugar: 12 grams, Salt: 966 grams
How do I prepare Pork & Horseradish Sauce?
FINAL TOUCHES: When the beetroot reaches the halfway mark, remove from the oven and give it a shift. Scatter over the dressed lentils, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the lentils should be crispy and the beetroot should be cooked through and caramelised. In a bowl, toss the rinsed salad leaves with the cucumber rounds, a drizzle of oil 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 on completion and set aside for serving. In a small bowl, combine the yoghurt, the horseradish sauce (to taste), a drizzle of oil, and seasoning. Set aside for serving. FRY, FRY, FRY!: Pat the pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, for 3-5 minutes until the fat is rendered and crispy. Then, fry for 3-4 minutes per side until cooked through. In the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan, reserving any pan juices, season, and rest for 3-5 minutes. THE MAIN MEAL EVENT!: Lay down a bed of the dressed salad and side with the roasted veg and crispy lentils. Side with the pork and serve with the horseradish yoghurt. Scatter over the toasted pine nuts and the chopped parsley. Well done, Chef! ROAST IT UP: Preheat the oven to 200°C. Place the beetroot chunks and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. Place the drained lentils in a bowl, coat in oil and seasoning, and set aside.
What should be prepared from my kitchen to make Pork & Horseradish Sauce?
Beetroot Chunks, Cucumber, Fresh Parsley, Horseradish Sauce, Low Fat Plain Yoghurt, NOMU Roast Rub, Pine Nuts, Pork Loin Chops, Red Onion, Red Onions, Salad Leaves, Tinned Lentils
How many calories does Pork & Horseradish Sauce have?
693 calories
How much fat content does Pork & Horseradish Sauce have?
grams
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