Roast mushrooms with pork and pearl barley
This roast mushrooms and pork bake is easy enough for a weeknight, fancy enough for company and only requires 10 minute’s active time.
The Dijon mustard add flavor to the roasting juices and works well with the roast mushrooms and pork, giving it that extra sharpness.
500 grams mixed baby potatoes, scrubbed, halved
2 tablespoons lemon juice
2 cloves garlic, thinly sliced
2 teaspoons Dijon mustard
2 tablespoons virgin olive oil
400 grams mixed mushrooms
1 red onion, thinly sliced
8 sprigs thyme
Eskort pork fillet, cut into 5cm pieces1 cup pearl barley
1 cube chicken stock
Prepare all our ingredients.
Place the potatoes in salted water and bring to the boil. Cook for 10minutes or until just tender.
Place the pearl barley in 3 cups of water, bring to the boil, add the chicken stock and cook for 20 minutes. Drain and put aside.
Whisk together the lemon juice, garlic, mustard and 1 1/2 tablespoons of the oil in a bowl. Place the mushrooms and potato in a large roasting pan. Sprinkle with the red onion and thyme. Drizzle with lemon mixture and season to taste. Roast for 30 minutes.
Meanwhile, heat the remaining oil in a frying pan over medium-high heat. Season the pork. Cook, turning, until done.
Tip the barley on a serving dish and top with potatoes and pork fillet.