Pork Loin Roast with
Garlic Butter Potatoes & Spring Garden Salad

Servings

4

PreP Time

15 minutes

Cook Time

1 hour 10 minutes

Total Time

1 hour 30 minutes

WHAT YOU NEED TO GET:

1 Bruemar Pork Loin Roast

+ 500g baby potatoes
+ 1 tablespoon butter
+ 1 clove minced garlic
+ 2 tablespoon chopped fresh chives

+ 200g mixed leaf
+ 250g cherry tomatoes
+ 1/2 red onion
+ 1 Lebanese cucumber
+ 1 tablespoon Pepita seeds
+1 tablespoon sunflower seeds

Dressing:
2 tablespoon olive oil
1 tablespoon apple cider or red wine vinegar
2 teaspoon honey
2 teaspoon wholegrain mustard

 

WholesomeFoodieMel (1)

WHAT YOU NEED TO DO:

1.Preheat oven to 180⁰ C (fan forced).

2. Place the Bruemar pork loin roast into a baking tray and cover with foil. Bake for 65 minutes removing the foil for the last 10 minutes.

3. Place the baby potatoes into a large pot of water. Bring to the boil and cook for 20-30 minutes until soft all the way through. Strain and set aside.

4. To make the garlic butter, melt the butter in a large pot with the minced garlic. Add the cooked potatoes and stir to evenly coat. Place into a bowl and garnish with chopped chives.

5. For the salad add the mixed leaves into a large salad bowl. Thinly slice the red onion, cucumber and slice the tomatoes in half. Add the onion, cucumber, tomatoes, Pepita seeds and sunflower seeds on top of the mixed leaf.

6. In a small bowl mix together the olive oil, apple cider vinegar, wholegrain mustard and honey. Drizzle over the salad and toss to combine.

7. Once the pork loin roast is ready, leave to rest for 5 minutes before slicing and serving with salad and potatoes.

 

The recipe has been created by Mel Melbourne | Easy, Healthy Family Recipes and Meal Plans (@wholesomefoodiemel)

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