Roast mushroom and pork bake
Savor the delicious combination of tender pork fillets and succulent mushrooms in this Roast Mushroom and Pork Bake. Featuring a harmonious blend of potatoes, lemon juice, garlic, mustard, olive oil, shallots, and a touch of parmesan cheese, this flavorful dish is perfect for a comforting dinner. Easy to prepare and packed with wholesome ingredients, it's sure to become a family favorite!
- 16 Mar 2024
- Cook time 35 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
This Roast Mushroom and Pork Bake is a delightful and hearty dish perfect for any dinner occasion. Combining succulent pork fillets, savory mushrooms, and the comforting flavors of potatoes and parmesan, this recipe is sure to satisfy your taste buds.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 10 minutes, or until they're slightly tender but not fully cooked. Drain the potatoes well and set them aside.
In a small bowl, combine the lemon juice, minced garlic, mustard, and 1 tablespoon of olive oil. Mix well.
Pat the pork fillets dry with paper towels and season with salt and pepper. Brush the mustard mixture over the pork fillets, ensuring they are well-coated. Let the pork marinate while you prepare the vegetables.
In a large mixing bowl, combine the cubed potatoes, sliced mushrooms, and sliced shallots. Drizzle with 1 tablespoon of olive oil and season with salt and pepper to taste. Toss to coat evenly.
Spread the vegetable mixture evenly in a large baking dish. Place the marinated pork fillets on top of the vegetables.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the pork is cooked through and the vegetables are tender. The internal temperature of the pork should reach 145°F (63°C).
Remove the baking dish from the oven and sprinkle the grated Parmesan cheese evenly over the top. Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and golden brown.
Let the roast mushroom and pork bake rest for a few minutes before serving to allow the flavors to meld. Slice the pork fillets, if desired, and serve hot with the roasted vegetables.
Tips:
- Ensure the pork fillets are evenly sized to promote even cooking.
- Clean the mushrooms thoroughly to remove any dirt, but avoid soaking them in water to prevent them from becoming soggy.
- Feel free to add your favorite herbs like rosemary or thyme for added aroma and flavor.
- If you want a crispy top, you can broil the dish for the last few minutes of baking.
Once baked to perfection, this dish offers a harmony of flavors and textures that will leave you craving for more. Serve it hot and enjoy the compliments from your dining companions!
| Nutrition Facts | |
|---|---|
| Serving Size | 470 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 40g | 27% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 5g | 14% |
| Sugar 6g | 6% |
| Fat | |
| Fat 12g | 14% |
| Saturated 2.89g | 10% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 12ug | 1% |
| Choline 160mg | 30% |
| Vitamin B1 1.72mg | 143% |
| Vitamin B2 1.10mg | 85% |
| Vitamin B3 16mg | 101% |
| Vitamin B6 1.77mg | 104% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.88ug | 37% |
| Vitamin C 36mg | 40% |
| Vitamin E 0.40mg | 3% |
| Vitamin K 3.30ug | 3% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.77mg | 0% |
| Iron, Fe 3.14mg | 29% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 610mg | 49% |
| Potassium, K 1750mg | 52% |
| Selenium, Se 70ug | 132% |
| Sodium, Na 210mg | 14% |
| Zinc, Zn 4.20mg | 38% |
| Water | |
| Water 380g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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