Rosemary Roast Pork with Ginger, Potatoes and Fresh Salad

Ingredients

• Pork150 g
• Potato1 medium (180 g)
• Ginger1/2 slice (1 g)
• Rosemary1 teaspoon (2 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Red Cabbage1/3 cup (30 g)
• Olive Oil1 tablespoon (10 ml)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Wash and cut the potato into pieces, trying to keep them similar in size.

2. 2

   Step 2

   Place the potato in a pot of boiling water and boil for 10-12 minutes or until tender but not falling apart. Drain and set aside.

3. 3

   Step 3

   For the pork: Brush half of the oil on the pork and add chopped ginger and rosemary.

4. 4

   Step 4

   If you have time, you can marinate the pork for 1 to 2 hours in the refrigerator or just leave it for a few minutes.

5. 5

   Step 5

   Place a pan over medium heat. Once heated, add the pork and brown on both sides for 4 minutes over medium heat.

6. 6

   Step 6

   Cover, lower the heat to medium-low and let cook for 5 more minutes.

7. 7

   Step 7

   For the salad cut the red cabbage and lettuce into strips, chop the tomato.

8. 8

   Step 8

   You can soak the cabbage in hot water for 10 minutes to soften, and you can use cherry tomatoes or the usual tomato.

9. 9

   Step 9

   You can replace the lettuce with another green leaf, such as arugula, spinach, watercress, etc.

10. 10

    Step 10

    For the dressing: Mix the lemon juice with mustard, the remaining oil, salt and pepper to taste. You can add a pinch of stevia.

11. 11

    Step 11

    Season the salad with the dressing and mix well. Serve with the roast and potatoes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rosemary Roast Pork with Ginger, Potatoes and Fresh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.