Kid-Friendly
Pork Sandwiches with Horseradish Sauce
Oregano Roasted Potato Wedges and Sliced Melon
Ingredients
- Reserved 3 cups cooked shredded pork and 6 Tbsp cooking liquid (from Spicy Dijon Pork Roast recipe)
- 1 (8-oz) carton sour cream
- ¼ cup prepared horseradish
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 6 hamburger buns (preferably whole wheat), toasted
- 6 romaine lettuce leaves
- 2 organic tomatoes, sliced
- 1 red onion, thinly sliced
Instructions
- Combine pork and cooking liquid in a medium saucepan. Bring to a boil; remove from heat.
- Stir together sour cream, horseradish, mustard, and lemon juice in a small bowl; spread over cut sides of buns.
- Top bottom halves of buns with lettuce, tomatoes, onion, and pork; cover tops of buns.
Side Dish Ingredients
- 3 organic russet potatoes, cut into 1-inch wedges
- 2 Tbsp olive oil
- ½ tsp dried oregano
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp pepper
- 1 cantaloupe, cut into wedges
Side Dish Instructions
- Preheat oven to 450°F.
- Toss together potatoes, oil, oregano, paprika, salt and pepper on a rimmed baking sheet; arrange potatoes in a single layer.
- Bake 25 to 30 minutes or until tender and golden, stirring after 15 minutes.
- Serve with cantaloupe.
Slow Cooker Meal Plan
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