Lemon and thyme roast pork with ricotta-stuffed mushrooms

Cooking Meat Lemon and thyme roast pork with ricotta-stuffed mushrooms

Impress your family and friends with this golden roast pork infused with lemon and thyme and served with ricotta-stuffed mushrooms.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. 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.
  2. 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.
  3. Slice the pork and serve with ricotta stuffed mushrooms and broccolini.

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1 tbsp sea salt
1 tbsp thyme leaves
1 lemon, zested
2.2kg Coles Australian Boneless Pork leg roast
6 medium portabella mushrooms, stalks removed
Olive oil spray
250g fresh ricotta
1/4 cup semi-dried tomatoes, drained, finely chopped
1/4 cup parmesan, finely grated
1/3 cup basil leaves, finely chopped
Steamed broccolini, to serve

Adv

Autors
Preparation time
45
Cooking time
1:45
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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