Impress your family and friends with this golden roast pork infused with lemon and thyme and served with ricotta-stuffed mushrooms.
- Preheat oven to 230C. Combine the salt, thyme and lemon zest in a small bowl. Rub into the scoring of the pork rind. Place the pork on a rack in a roasting pan. Roast in oven for 30 mins or until the rind begins to crack. Reduce heat to 180C and cook for 40 mins.
- Meanwhile, spray the mushrooms with oil spray. Combine the ricotta, semi-dried tomatoes, parmesan and basil. Season with salt and pepper. Spoon the ricotta mixture into the mushrooms. Place the mushrooms around the pork and cook for a further 35 mins or until pork is cooked through. Cover pork with foil and set aside for 30 mins to rest.
- Slice the pork and serve with ricotta stuffed mushrooms and broccolini.
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