PorkP with Beetroot Mash & Sprout Salad

SERVES SE 4 PREPARATION & COOKING 45 MINUTES

500g 5 baby beetroot, trimmed,

coarsely chopped 250g 2 orange kumara,

coarsely chopped 1 tablespoon extra virgin

olive oil 4 pork mid-loin chops 1 cup cream 100g gorgonzola cheese 300g Brussels sprouts,

trimmed, shredded 5 50g red-veined sorrel leaves ¼ cup hazelnuts, roasted,

coarsely chopped MUSTARD DRESSING 1 tablespoon wholegrain

mustard 1 tablespoon extra virgin

olive oil 2 teaspoons lemon juice

1. 1 Boil, steam or microwave beetroot b and kumara separately s until tender, then drain. d Place them together in a large bowl, then mash

to combine and season.

2. Heat oil in a large frying pan over high heat. Fry pork for 5 minutes on each side or until cooked through. Remove from pan and cover to keep warm.

3. Discard oil from frying pan. Add cream and cheese, then cook, stirring, over medium heat until smooth. Bring to the boil. Reduce heat and simmer for 2 minutes or until sauce thickens.

4. MUSTARD DRESSING. Whisk ingredients in a small bowl to combine. Season to taste.

5. Place Brussels sprouts, sorrel and hazelnuts in a bowl with mustard dressing, tossing gently.

6. Serve pork with mash and salad, drizzling with sauce.