Roast pork with balsamic mushrooms, crispy potatoes & kale
Serves 2 | prep 25 mins | total time
Roast pork with balsamic mushrooms, crispy potatoes & kale
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Serves 2 | prep 25 mins | total time
This roast pork dish makes a great Sunday lunch for two
Rate
Nutritional information (per serving)
Calories
680Kcal
Fat
27gr
Saturates
8gr
Carbs
60gr
Sugars
11gr
Fibre
8gr
Protein
43gr
Salt
1.5gr
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.
