This Lemon and Thyme Roast pork with Ricotta Stuffed Mushrooms recipe delivers everything perfect roast pork should have - including crisp, crunchy crackling.
Serves66
Cook time1 hr 45 mins1 hour 45 minutes
Prep time15 mins15 minutes
Ingredients
1 tbsp sea salt
1 tbsp thyme leaves
1 lemon, zested
2.2kg Coles Australian Boneless Pork leg roast
6 medium portabella mushrooms, stalks removed
Olive oil spray
250g fresh ricotta
1/4 cup semi-dried tomatoes, drained, finely chopped
1/4 cup (25g) finely grated parmesan
1/3 cup basil leaves, finely chopped
Steamed broccolini, to serve
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Method
Step 1
Preheat oven to 230°C. Combine the salt, thyme and lemon zest. Rub into the scoring of the pork rind. Place the pork on a rack in a roasting pan. Roast in oven for 30 mins or until the rind begins to crack. Reduce heat to 180°C and cook for 40 mins.
Step 2
Meanwhile, spray the mushrooms with oil spray. Combine the ricotta, semi-dried tomatoes, parmesan and basil. Season with salt and pepper. Spoon the ricotta mixture into the mushrooms. Place the mushrooms around the pork and cook for a further 35 mins or until pork is cooked through. Cover pork with foil and set aside for 30 mins to rest.
Step 3
Slice the pork and serve with ricotta stuffed mushrooms and broccolini.
