Roast mushroom and pork bake

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

Recipe «Roast mushroom and pork bake» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.