Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Roast Pork with Mushrooms, Lemon and Garlic
- Ingredients
- 800 grams Roasted pork (from the shoulder, trimmed)
- 2 untreated lemons
- 2 sprigs rosemary
- 5 sprigs thyme
- 2 garlic cloves
- 3 Tbsps olive oil
- 1 tsp wild fennel seeds
- salt
- freshly ground peppers
- Fat (for the pan)
- 400 grams mixed Mushrooms (such as porcini mushrooms, chestnuts, brown caps and mushrooms)
- 2 Tbsps lingonberry jam
Preheat the oven to 250°C (approximatly 475°F). Rinse pork and pat dry. Rinse 1 lemon in hot water, pat dry and finely grate peel into a bowl. Squeeze juice from lemon.
Rinse herbs, shake dry, pluck leaves from stems and finely chop. Remove garlic and finely chop. Mix oil in a bowl with lemon juice, chopped herbs, lemon zest, garlic, fennel seeds and season with salt and pepper. Rub herbed oil mixture on all sides of pork.
Place pork in a greased roasting pan and bake in preheated oven, turning occasionally, for about 15-20 minutes until golden brown on all sides. Meanwhile, trim mushrooms and cut, if necessary. Rinse remaining lemon in hot water, pat dry and cut into slices.
Reduce the oven temperature to 200°C (approximately 400°F) and cook roast in the oven for 1-1 1/2 hours. Occasionally brush pork with roasting juices. Add mushrooms, cranberries and some lemon slices to pork 25 minutes before the end of cooking time.
Serve finished roast with mushrooms and lemon slices on a plate.
(Percentage of daily recommendation)
| Calorie | 631 cal. | (30 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.5 g | (8 %) |