Roast Pork With Rosemary Potatoes & Mushroom Sauce

10 Ingredients

Number of servings

Lemon & Garlic butter beans

400grams green beans, trimmed
20grams unsalted butter
1 clove garlic, crushed
1 lemon, zested, juiced

1.50kilograms Woolworths boneless roast pork shoulder
200grams Bare Bones Mushroom Sauce
1/4 cup extra virgin olive oil
1tablespoons sea salt flakes
1kilograms brushed potatoes, peeled, halved
1/4 bunch rosemary, leaves picked, roughly chopped

Nutrition per serving

35% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Succulent pork with crispy crackling drizzled with a smooth Bare Bones Mushroom Sauce – roast dinner has never looked so good.

Big on flavour:

With simple ingredients and a incredibly smooth texture, Bare Bones Mushroom Sauce will be a standout accompaniment to your Boneless Roast Pork Shoulder.

Method

Step 1 of 6

Remove pork from packaging. Pat rind dry with a paper towel. Tie with unwaxed kitchen string. Refrigerate, uncovered, for 4 hours or overnight, if time permits.

Step 2 of 6

Preheat oven to 180°C/160°C fan-forced. Grease a wire rack and place in a large roasting pan. Rub rind with 2 tsp oil and half of the salt. Place on wire rack. Bake for 1 hour 30 minutes or until rind starts to crackle. Increase oven to 240°C/220°C fan-forced. Bake for 40 minutes or until pork is cooked through and rind is crisp. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes.

Step 3 of 6

Meanwhile, place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until tender. Drain.

Step 4 of 6

Return potato to pan and shake with lid on. Add rosemary, and remaining oil and salt. Toss to coat. Place on a baking paper-lined baking tray and bake for the last 40 minutes of pork cooking time or until golden and crisp.

Step 5 of 6

Meanwhile, to make the lemon & garlic butter beans, cook beans in a saucepan of boiling water for 2 minutes or until just tender. Drain. Melt butter in a large frying pan over medium heat. Cook garlic, stirring, for 1 minute or until fragrant. Add beans and juice. Cook, stirring, for 1 minute or until combined. Transfer to a serving plate and sprinkle over zest.

Step 6 of 6

Warm mushroom sauce according to packet instructions. Serve pork, thickly sliced, with potato, beans and mushroom sauce.

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Difficulty