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Horseradish pork with rosemary and garlic potatoes

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Served with herb and garlic roast potatoes, this horeseradish pork dish is definitely one to try.

  • Serves4
  • Cook time50 minutes
  • Prep time10 minutes
pork cutlet on a plate with roast potatoes, green beans and garlic


  • 600g baby white potatoes
  • 1 garlic bulb, halved
  • 2 tsp chopped fresh rosemary leaves
  • ¼ cup (60ml) olive oil
  • 150g green beans, trimmed
  • 1 tbsp horseradish cream
  • 1 garlic clove, crushed
  • 2 tsp wholegrain mustard
  • 4 Coles Australian Pork Loin Chops
  • Flat-leaf parsley, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Combine the potatoes, halved garlic, rosemary and 2 tbsp of the oil in a medium roasting pan. Roast for 40 mins. Add the beans to the potato mixture and toss to combine. Roast for 10 mins or until potatoes are golden and beans are tender.
  2. Step 2

    Meanwhile, combine the horseradish cream, crushed garlic, mustard and remaining oil in a small bowl. Season with salt. Rub the horseradish mixture all over the pork to coat.
  3. Step 3

    Heat a char-grill pan over medium heat. Cook the pork for 3 mins each side or until golden and cooked to your liking. Transfer the pork to a plate. Set aside, covered, for 5 mins to rest.
  4. Step 4

    Divide the pork and potato mixture among serving plates. Season. Sprinkle with the parsley.