Roast mushroom and pork bake
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 finely grated parmesan 1tbsp lemon juice
Method 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.