Name: Lemon and thyme roast pork with ricotta-stuffed mushrooms
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 1
Ingredients: 9.60 gm sea salt; 20.00 ml thyme leaves; 1 lemon, zested; 2.2kg Boneless Pork leg roast; 6 medium portabella mushrooms, stalks removed; Olive oil spray; 250g fresh ricotta; 62.50 ml semi-dried tomatoes, drained, finely chopped; 25g parmesan; 82.50 ml basil leaves, finely chopped; Steamed broccolini, to serve

Lemon and thyme roast pork with ricotta-stuffed mushrooms

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Prep Time:
45 minutes

Cook Time:
105 minutes

Total Time:
150 minutes

Try this exquisite lemon and thyme-infused roast pork with ricotta-stuffed mushrooms to amaze your loved ones!

Ingredients:

9.60 gm sea salt
20.00 ml thyme leaves
1 lemon, zested
2.2kg Boneless Pork leg roast
6 medium portabella mushrooms, stalks removed
Olive oil spray
250g fresh ricotta
62.50 ml semi-dried tomatoes, drained, finely chopped
25g parmesan
82.50 ml basil leaves, finely chopped
Steamed broccolini, to serve

Instructions:

Preheat the oven to 230C. Mix salt, thyme, and lemon zest in a small bowl. Massage into the pork rind. Set the pork on a rack in a roasting pan. Roast for 30 mins until the rind cracks. Lower the temperature to 180C and continue cooking for 40 mins.
Spray the mushrooms with oil spray while you mix ricotta, semi-dried tomatoes, parmesan, and basil. Season with salt and pepper. Fill the mushrooms with the ricotta mixture. Arrange them around the pork and bake for 35 mins until the pork is fully cooked. Rest the pork covered with foil for 30 mins before serving.
Slice the succulent pork and present it alongside ricotta-stuffed mushrooms and vibrant broccolini.

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