Recipe: Roast mushroom and pork bake
How to Make:
- 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.
- 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.
- Meanwhile, heat the remaining oil in a frying pan over medium-high heat. Season the pork. Cook, turning, for 2 minutes or until browned.
- 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.
Servings:
4
Ingredients:
- 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
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