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Roast pork with balsamic mushrooms, crispy potatoes & kale
Serves: 2
Prep time: 25 mins Total time: 
Recipe photograph by Ant Duncan
Roast pork with balsamic mushrooms, crispy potatoes & kale
This roast pork dish makes a great Sunday lunch for two
Serves: 2
Prep time: 25 mins Total time:
See more recipes
Nutritional information (per serving)
Calories
680Kcal
Fat
27gr
Saturates
8gr
Carbs
60gr
Sugars
11gr
Fibre
8gr
Protein
43gr
Salt
1.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- about 300g pork fillet, trimmed
- 500g potatoes, cut into 2cm chunks
- 1 x 250g pack chestnut Super mushrooms, halved if large
- 2 tbsp balsamic vinegar
- ½ tbsp dark soy sauce or tamari for gluten free
- 1 tsp clear honey
- 1 garlic clove, sliced (or ¼ tsp extra garlic granules)
- 1 tbsp chopped thyme
- 1 tbsp butter
- ½ tsp garlic granules
- 1 tbsp polenta, cornmeal or semolina (if you're gluten free use polenta or cornmeal, not semolina)
- 2½ tbsp olive oil
- 100g chopped kale
Step by step
Get ahead
Up to 3 hrs ahead, parboil and coat the potatoes . Prepare the mushrooms in the baking dish. Brown the pork, cool and chill. Return to room temperature before roasting.
- Preheat the oven to 200°C, fan 180°C, gas 6 with a medium roasting tin in the oven. Get the pork fillet out of its packaging; leave at room temperature. Add the potatoes to a pan of salted boiling water and cook for 5 minutes.
- Meanwhile, find a baking dish that will hold the mushrooms snugly. Combine the balsamic vinegar, soy, honey, garlic and half the thyme, plus a grinding of black pepper. Add the mushrooms and coat well in the sauce, then add the butter in small pieces.
- Drain the potatoes and shake to roughen up the edges. Sprinkle in the garlic granules, polenta and remaining thyme, then add 1½ tablespoons of oil to coat. Tip into the hot roasting tin and cook for 15 minutes.
- Rub the pork fillet with ½ tablespoon of oil and season well. Brown in a frying pan for 3-4 minutes, turning a few times to colour evenly. Add to the roasting tin, giving the potatoes a stir. Put the dish of mushrooms on the lower shelf of the oven and cook everything for 20-25 minutes (basting the mushrooms after 10 minutes),until the pork is cooked.
- Remove the pork to a plate and leave to rest for 5 minutes. Baste the mushrooms again and return to the oven.
- Massage ½ tablespoon of oil into the kale and season. Add to the roasting tin, pushing the potatoes to the side first. Return to the oven, turning it up to 220°C, fan 200°C, gas 7 and cook for 4-5 minutes until the kale is slightly crisp.
- Thickly slice the pork and serve with the saucy mushrooms and the crispy potatoes and kale.