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Ingredients

500g pkt microwave white mini potatoes
2 Pink Lady apples, cored, cut into 12 thin wedges
1 red onion, peeled, cut into 12 thin wedges
1 bunch fresh sage, leaves picked
60ml (1/4 cup) olive oil
4 pork mid-loin chops
60g garlic butter, at room temperature
65g (1/4 cup) walnut halves, coarsely chopped
2 teaspoon Dijon mustard or horseradish mustard

Method

Step 1 Preheat an oven to 220C/200C fan forced. Microwave the potatoes following packet directions for 5 minutes or until just tender. Set aside to cool slightly and cut each in half. Place in a large bowl. Add the apple, onion, half the sage leaves and 2 tbs oil. Toss until well combined.
Step 2 Heat the remaining 1 tbs oil in a flameproof roasting pan over a medium-high heat. Cook the pork for 3 minutes each side or until golden brown. Transfer to a plate.
Step 3 Transfer the potato mixture to the roasting pan and roast on the top shelf in the oven for 25 minutes or until golden. Place the pork on top of vegetables and roast for a further 10 minutes or until the pork is cooked through.
Step 4 Meanwhile, finely chop half the remaining sage leaves and place into a bowl. Add butter, walnut and mustard. Stir until well combined.
Step 5 Spoon the butter mixture onto the pork and sprinkle with the remaining sage leaves.

Pork tray bake with mustard nut butter

How to make Pork tray bake with mustard nut butter

Ingredients

Method