Roast lemon pork served with black mushrooms topped with potato mash
Serving: 4
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Directions
- Season the pork well and set aside.
- Heat butter and oil in a frying pan and sauté the garlic.
- Add the pork and top with the thyme, zest and juice. Roast until golden, for about 8 minutes on each side.
- Remove and keep warm until ready to serve.
- For the mushrooms, place the potato mash into a mixing bowl and while still hot mix in the butter, Parmesan and season.
- Preheat the oven to 180°C.
- Place the mushrooms on a baking tray and fill with the potato mash mixture, top with the mozzarella and bake until golden, for 5 minutes.
- Serve the pork hot together with the mushrooms and sprinkled with the parsley.
Ingredients
- Salt and freshly ground black pepper, to taste
- 800 g pork neck steaks
- 45 mg (3 tbsp) butter
- 30 ml (2 tbsp) olive oil
- 2 garlic clove finely chopped
- 30 ml (2 tbsp) fresh Thyme, leaves only
- Juice and zest of 1 lime
- 2 potatoes, boiled and mashed
- 30 ml (2 tbsp) butter
- 40 g Parmesan, freshly grated
- Salt and freshly ground black pepper to taste
- 8 large black mushrooms
- 50 g mozzarella, grated
- 30 ml (2 tbsp) fresh flat-leaf parsley, chopped