Oven-baked pork with mushrooms

Name: Oven-baked pork with mushrooms
Ingredients: 400 g pork leg; 1½ teaspoons salt; ¾ teaspoon ground pepper; 30 g butter; 2 medium potatoes (300 g); 400 g button mushrooms; 1 medium onion (150 g); 2 medium tomatoes (300 g); 150 ml water

Diverse - Oven-baked pork with mushrooms by Daciana O. - Recipia

Oven-baked pork with mushrooms means slices of pork baked with potatoes, mushrooms, onion and tomatoes in the same pan. The butter and a little water leave juices at the bottom, while the meat browns on top; it’s a meat and mushroom stew baked in the oven, with the potatoes cut thicker than they would be for a gratin. I serve it straight from the pan while there are still some juices left. Prep: 20 minutes. Cook: 50 minutes. Total time: 70 minutes. Servings: 2. About 600 kcal and 53 g protein per serving.

Ingredients

400 g pork leg
1½ teaspoons salt
¾ teaspoon ground pepper
30 g butter
2 medium potatoes (300 g)
400 g button mushrooms
1 medium onion (150 g)
2 medium tomatoes (300 g)
150 ml water

Preparation

1. Pat the meat dry with paper towels and cut it into slices about 1 cm thick. Season it with 1 teaspoon of salt and 1/2 teaspoon of pepper. 2. Peel the potatoes and cut them into larger slices. Slice the mushrooms, onion and tomatoes. 3. Grease the pan with 10 g of butter and arrange the meat and potatoes in it, tucking the potato slices between the pieces of meat. Scatter the mushrooms over the top, then add the onion and tomato slices. 4. Add 20 g of butter cut into strips, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 150 ml of water. Bake at 180°C for 50 minutes, until the meat is browned and the potatoes are tender.

Notes

You can replace the butter with 30 ml of oil; with butter, the dish contains dairy. Serve it with bread to mop up the juices in the pan. Leftovers keep in the fridge for up to 3 days. When I need to time the meal, I cut the pork leg into even slices, because thicker pieces take longer to cook. Choose firm mushrooms with their caps intact; frozen ones should be thawed and drained well before they go into the pan.