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Herbed pork fillet with roast vegetables

A one pan low-fat roast with pork and herbed vegetables – healthy and hearty.

AuthorIrsa Khan
RatingDifficultyBeginner

A one pan low-fat roast with pork and herbed vegetables - healthy and hearty.

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Yields4 Servings
Prep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins

 4 medium parsnips , peeled and quartered lengthways
 1 butternut squash (about 650g/1lb 7oz), peeled, seeded and cut into chunks
 2 red onions, each cut into 8 wedges
 1 tbsp olive oil
 2 tbsp pork seasoning or dried mixed Italian herbs
 500 g lean pork tenderloin, in one or two pieces
 1 medium Bramley apple
 400 ml hot chicken stock

1

Preheat the oven to 200C/ gas 6/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together.

2

On a plate, mix together the lemon zest and pork seasoning or herbs. Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.

3

Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.

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Ingredients

 4 medium parsnips , peeled and quartered lengthways
 1 butternut squash (about 650g/1lb 7oz), peeled, seeded and cut into chunks
 2 red onions, each cut into 8 wedges
 1 tbsp olive oil
 2 tbsp pork seasoning or dried mixed Italian herbs
 500 g lean pork tenderloin, in one or two pieces
 1 medium Bramley apple
 400 ml hot chicken stock

Directions

1

Preheat the oven to 200C/ gas 6/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together.

2

On a plate, mix together the lemon zest and pork seasoning or herbs. Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.

3

Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.

Herbed pork fillet with roast vegetables

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