| | Roast mushroom and pork bake
Roast mushroom and pork bake
Roast mushroom and pork bake 4.3-5 9
  • Calories: 1570 kj
  • Fat: 13g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 210C/190C fan forced. Place potato in a heatproof bowl. Microwave on High, covered, for 5 minutes or until just tender. Drain off excess liquid.
  2. Whisk together the lemon juice, garlic, mustard and 1 1/2 tbs of the oil in a bowl. Place the mushrooms and potato in a large roasting pan. Sprinkle with the shallot and thyme. Drizzle with lemon mixture and season. Roast for 15-17 minutes or until just tender.
  3. Meanwhile, heat the remaining oil in a frying pan over medium-high heat. Season the pork. Cook, turning, for 2 minutes or until browned.
  4. Add pork to roasting pan and sprinkle with parmesan. Roast for 10 minutes or until pork is just cooked through. Rest for 3 minutes. Serve with extra thyme.
Time for preparing:
35 min.


  • 500g mixed baby potatoes, scrubbed, halved
  • 2 tablespoons lemon juice
  • 2 garlic cloves, thinly sliced
  • 2 teaspoons gluten-free Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 400g mixed mushrooms
  • 3 French shallots, thinly sliced
  • 8 sprigs fresh thyme, plus extra, to serve
  • 600g pork fillet, cut into 4 pieces
  • 20g (1/4 cup) finely grated parmesan