What are the main ingredients in ROAST PORK & MUSHROOM SAUCE?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Tinfoil

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Tinfoil

ROAST PORK & MUSHROOM SAUCE

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

with red wine, thyme & roast sweet potato

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Sweet Potato - 250g
Chicken Stock - 10ml
Corn Flour - 5ml
White Button Mushrooms - 65g
Garlic Clove - 1
Fresh Thyme - 2g
De-Alcoholised Red Wine - 50ml
Broccoli Florets - 200g
Pork Fillet - 150g
NOMU Roast Rub - 10ml
Lemon - 1

Download the Recipe

Serves 2

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!

Sweet Potato - 500g
Chicken Stock - 20ml
Corn Flour - 10ml
White Button Mushrooms - 125g
Garlic Clove - 2
Fresh Thyme - 4g
De-Alcoholised Red Wine - 100ml
Broccoli Florets - 400g
Pork Fillet - 300g
NOMU Roast Rub - 20ml
Lemon - 1

Download the Recipe

Serves 3

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!

Sweet Potato - 500g
Chicken Stock - 20ml
Corn Flour - 10ml
White Button Mushrooms - 125g
Garlic Clove - 2
Fresh Thyme - 4g
De-Alcoholised Red Wine - 100ml
Broccoli Florets - 400g
Pork Fillet - 300g
NOMU Roast Rub - 20ml
Lemon - 1

Download the Recipe

Serves 4

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!