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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This sensational pork recipe is not only packed full of classic flavours but has 5 serves of vege's and makes a tasty and healthy weekend dinner the whole family will love!
1 Preheat oven to 180ºC. Line a large baking tray with baking paper and place carrots, potatoes and onions on it. Spray with olive oil. Bake veges for 20 minutes. Add sprouts to the tray, spray with a little more oil. Bake for a further 20-25 minutes, or until veges are golden and tender.
2 In a large non-stick frying pan, heat 1 teaspoon of the olive oil over medium-high. Cook pork for 4 minutes each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside.
3 Add the remaining oil to the same pan and return to medium heat. Sauté leek for 5 minutes, or until softened. Increase heat to high and add mushrooms. Cook, stirring often, for 3-4 minutes, or until golden. Add stock and simmer until reduced by half. Stir through the sour cream and half of the herbs. Season with pepper.
4 Return pork to pan and simmer for 1-2 minutes, or until warmed through and sauce thickens slightly. Serve pork with mushroom sauce and roasted vegetables. Sprinkle with remaining herbs.
We used a mixture of oyster, Swiss brown and enoki mushrooms. But you can use any combination of whichever mushrooms you prefer.
Make it gluten free: Check stock and reduced-fat sour cream are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 392 cal
Kilojoules 1640 kJ
Total fat 14 g
Saturated fat 4 g
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