eCook Meal
Pork & Horseradish Sauce
with roasted beetroot & pine nuts
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R305.70
for 4 servings · R76.42 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pork Loin Chops needs 880 gPork Loin Chops Avg 650 g 650 g at R113.74 · 1.35× packR153.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Pine Nuts needs 40 gRaw Pine Nuts 100 g 100 g at R144.99 · 40% of packR58.00
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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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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Beetroot Chunks needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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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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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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 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, Cucumber, Horseradish Sauce, NOMU Roast Rub, Parsley, Pine Nuts, Pork Loin Chop, Red Onion, Salad Leaves, Tinned Lentils, Yoghurt
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, Cucumber, Horseradish Sauce, NOMU Roast Rub, Parsley, Pine Nuts, Pork Loin Chop, Red Onion, Salad Leaves, Tinned Lentils, Yoghurt
How many calories does Pork & Horseradish Sauce have?
693 calories
How much fat content does Pork & Horseradish Sauce have?
grams