Pork fillet has a natural saltiness and richness that just isn’t matched by other cuts of meat. When roasted in the oven with aromatic rub and paired with lemony broccoli, it’s next level taste bliss!
ROAST PORK & MUSHROOM SAUCE
ROAST PORK & MUSHROOM SAUCE
with red wine, thyme & roast sweet potato
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Broccoli Florets
- Chicken
- Chicken Stock
- Corn Flour
- De-Alcoholised Red Wine
- Fresh Thyme
- Garlic Clove
- Lemon
- NOMU Roast Rub
- Pork Fillet
- Sweet Potato
- White Button Mushrooms
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Tinfoil
SHWEET POTATOES
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through.
LUSCIOUS MUSHROOMS
Dilute the stock with 65ml of boiling water. Place the corn flour in a bowl and mix in 1 tbsp of diluted stock. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Add the grated garlic and rinsed thyme leaves and fry for another minute until fragrant. Stir in the red wine, the remaining diluted stock, and the corn flour mixture. Allow to simmer for 4-5 minutes until reduced to a thick sauce. On completion, turn off the heat and cover with a lid. Leave on the stove to keep warm until serving.
CHAR THE BROCCOLI
When the sweet potato chunks reach the halfway mark, remove from the oven. Give them a shift and make some space on the tray. Add in the broccoli pieces, coat in oil, and season. Return the tray to the oven for the remaining cooking time. On completion, the sweet potato should be crisping up and the broccoli should be nicely charred.
ROAST Pork
Pat the Pork fillet dry with some paper towel, coat in oil, and season. Place a nonstick pan over a medium-high heat. When hot, sear the pork for 3-4 minutes, shifting as it colours until browned all over but not cooked through. During the final minute, baste the pork with a knob of butter and the Roast Rub. On completion, place in some tinfoil with any juices from the pan. Close up tightly and roast in the oven for 7-9 minutes until cooked to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
ALMOST DONE
Just before serving, squeeze some Lemon juice (to taste) over the charred broccoli.
JUICY Pork ROAST
Dish up some caramelised sweet potato and lemony, charred broccoli. Place the juicy Pork fillet alongside the roast veg and spoon the dairy-free mushroom sauce over it. Serve a Lemon wedge on the side and tuck in, Chef!
SHWEET POTATOES
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through.
LUSCIOUS MUSHROOMS
Dilute the stock with 100ml of boiling water. Place the corn flour in a bowl and mix in 2 tbsp of diluted stock. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Add the grated garlic and rinsed thyme leaves and fry for another minute until fragrant. Stir in the red wine, the remaining diluted stock, and the corn flour mixture. Allow to simmer for 5-6 minutes until reduced to a thick sauce. On completion, turn off the heat and cover with a lid. Leave on the stove to keep warm until serving.
CHAR THE BROCCOLI
When the sweet potato chunks reach the halfway mark, remove from the oven. Give them a shift and make some space on the tray. Add in the broccoli pieces, coat in oil, and season. Return the tray to the oven for the remaining cooking time. On completion, the sweet potato should be crisping up and the broccoli should be nicely charred.
ROAST Pork
Pat the Pork fillet dry with some paper towel, coat in oil, and season. Place a nonstick pan over a medium-high heat. When hot, sear the pork for 4-6 minutes, shifting as it colours until browned all over but not cooked through. During the final minute, baste the pork with a knob of butter and the Roast Rub. On completion, place in some tinfoil with any juices from the pan. Close up tightly and roast in the oven for 7-9 minutes until cooked to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
ALMOST DONE
Just before serving, squeeze some Lemon juice (to taste) over the charred broccoli.
JUICY Pork ROAST
Dish up some caramelised sweet potato and lemony, charred broccoli. Place the juicy Pork fillet alongside the roast veg and spoon the dairy-free mushroom sauce over it. Serve a Lemon wedge on the side and tuck in, Chef!
SHWEET POTATOES
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through.
LUSCIOUS MUSHROOMS
Dilute the stock with 100ml of boiling water. Place the corn flour in a bowl and mix in 2 tbsp of diluted stock. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Add the grated garlic and rinsed thyme leaves and fry for another minute until fragrant. Stir in the red wine, the remaining diluted stock, and the corn flour mixture. Allow to simmer for 5-6 minutes until reduced to a thick sauce. On completion, turn off the heat and cover with a lid. Leave on the stove to keep warm until serving.
CHAR THE BROCCOLI
When the sweet potato chunks reach the halfway mark, remove from the oven. Give them a shift and make some space on the tray. Add in the broccoli pieces, coat in oil, and season. Return the tray to the oven for the remaining cooking time. On completion, the sweet potato should be crisping up and the broccoli should be nicely charred.
ROAST Pork
Pat the Pork fillet dry with some paper towel, coat in oil, and season. Place a nonstick pan over a medium-high heat. When hot, sear the pork for 4-6 minutes, shifting as it colours until browned all over but not cooked through. During the final minute, baste the pork with a knob of butter and the Roast Rub. On completion, place in some tinfoil with any juices from the pan. Close up tightly and roast in the oven for 7-9 minutes until cooked to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
ALMOST DONE
Just before serving, squeeze some Lemon juice (to taste) over the charred broccoli.
JUICY Pork ROAST
Dish up some caramelised sweet potato and lemony, charred broccoli. Place the juicy Pork fillet alongside the roast veg and spoon the dairy-free mushroom sauce over it. Serve a Lemon wedge on the side and tuck in, Chef!
SHWEET POTATOES
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through.
LUSCIOUS MUSHROOMS
Dilute the stock with 150ml of boiling water. Place the corn flour in a bowl and mix in 3 tbsp of diluted stock. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches for best results, adding more butter between batches. On completion, return all of the fried mushrooms to the pan. Add the grated garlic and rinsed thyme leaves and fry for another minute until fragrant. Stir in the red wine, the remaining diluted stock, and the corn flour mixture. Allow to simmer for 6-7 minutes until reduced to a thick sauce. On completion, turn off the heat and cover with a lid. Leave on the stove to keep warm until serving.
CHAR THE BROCCOLI
When the sweet potato is halfway, give it a shift and return to the oven. Spread out the broccoli pieces on a separate tray, coat in oil, and season. Place the broccoli in the oven as well, and cook for the remaining roasting time. On completion, the sweet potato should be crisp and the broccoli should be charred.
ROAST Pork
Pat the Pork fillet dry with some paper towel, coat in oil, and season. Place a large, nonstick pan over a medium-high heat. When hot, sear the pork for 5-7 minutes, shifting as it colours until browned all over but not cooked through. During the final minute, baste the pork with a knob of butter and the Roast Rub. On completion, place in some tinfoil with any juices from the pan. Close up tightly and roast in the oven for 9-10 minutes until cooked to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing.
ALMOST DONE
Just before serving, squeeze some Lemon juice (to taste) over the charred broccoli.
JUICY Pork ROAST
Dish up some caramelised sweet potato and lemony, charred broccoli. Place the juicy Pork fillet alongside the roast veg and spoon the dairy-free mushroom sauce over it. Serve a Lemon wedge on the side and tuck in, Chef!
Frequently Asked Questions
What is the preparation time for ROAST PORK & MUSHROOM SAUCE?
The preparation time for ROAST PORK & MUSHROOM SAUCE with red wine, thyme & roast sweet potato is between 20 and 35 minutes.
What is the total time required to make ROAST PORK & MUSHROOM SAUCE with red wine, thyme & roast sweet potato?
The total time required to make ROAST PORK & MUSHROOM SAUCE with red wine, thyme & roast sweet potato is between 40 and 55 minutes.
How many servings does ROAST PORK & MUSHROOM SAUCE provide?
4 servings
What are the main ingredients in ROAST PORK & MUSHROOM SAUCE?
Broccoli Florets, Chicken, Chicken Stock, Corn Flour, De-Alcoholised Red Wine, Fresh Thyme, Garlic Clove, Lemon, NOMU Roast Rub, Pork Fillet, Sweet Potato, White Button Mushrooms
What is the nutritional information of ROAST PORK & MUSHROOM SAUCE?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare ROAST PORK & MUSHROOM SAUCE?
CHAR THE BROCCOLI: When the sweet potato chunks reach the halfway mark, remove from the oven. Give them a shift and make some space on the tray. Add in the broccoli pieces, coat in oil, and season. Return the tray to the oven for the remaining cooking time. On completion, the sweet potato should be crisping up and the broccoli should be nicely charred. ROAST PORK: Pat the pork fillet dry with some paper towel, coat in oil, and season. Place a nonstick pan over a medium-high heat. When hot, sear the pork for 4-6 minutes, shifting as it colours until browned all over but not cooked through. During the final minute, baste the pork with a knob of butter and the Roast Rub. On completion, place in some tinfoil with any juices from the pan. Close up tightly and roast in the oven for 7-9 minutes until cooked to your preference. Remove from the oven on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing. SHWEET POTATOES: Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through. LUSCIOUS MUSHROOMS: Dilute the stock with 100ml of boiling water. Place the corn flour in a bowl and mix in 2 tbsp of diluted stock. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Add the grated garlic and rinsed thyme leaves and fry for another minute until fragrant. Stir in the red wine, the remaining diluted stock, and the corn flour mixture. Allow to simmer for 5-6 minutes until reduced to a thick sauce. On completion, turn off the heat and cover with a lid. Leave on the stove to keep warm until serving. ALMOST DONE: Just before serving, squeeze some lemon juice (to taste) over the charred broccoli. JUICY PORK ROAST: Dish up some caramelised sweet potato and lemony, charred broccoli. Place the juicy pork fillet alongside the roast veg and spoon the dairy-free mushroom sauce over it. Serve a lemon wedge on the side and tuck in, Chef!
What should be prepared from my kitchen to make ROAST PORK & MUSHROOM SAUCE?
Broccoli Florets, Chicken, Chicken Stock, Corn Flour, De-Alcoholised Red Wine, Fresh Thyme, Garlic Clove, Lemon, NOMU Roast Rub, Pork Fillet, Sweet Potato, White Button Mushrooms
How many calories does ROAST PORK & MUSHROOM SAUCE have?
calories
How much fat content does ROAST PORK & MUSHROOM SAUCE have?
grams
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