Roast mushroom and pork bake

Готовим Meat Roast mushroom and pork bake

Dijon mustard adds flavour to the roasting juices and works well with pork in this low cal dinner idea.

Lables: High protein Low carb Low kilojoule Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  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.

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500g mixed baby potatoes, scrubbed, halved
2 tbsp lemon juice
2 garlic cloves, thinly sliced
2 tsp gluten-free Dijon mustard
2 tbsp 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 finely grated parmesan

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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