Dijon mustard adds flavour to the roasting juices and works well with pork in this low cal dinner idea.
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 (1/4 cup) finely grated parmesan
Method
- Step 1Preheat 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.
- Step 2Whisk 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.
- Step 3Meanwhile, heat the remaining oil in a frying pan over medium-high heat. Season the pork. Cook, turning, for 2 minutes or until browned.
- Step 4Add 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.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1570 kj
Energy
13g
Fat Total
3g
Saturated Fat
5g
Fibre
42g
Protein
17g
Carbs (total)
All nutrition values are per serve
Notes
Try replacing the pork fillet with pork cutlets, browning for 5 minutes and roasting until just cooked through.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
0