Herbed pork fillet with roast vegetables

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Good Food

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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.

397 kcalories, protein 34g, carbohydrate 45g, fat 10 g, saturated fat 2g, fibre 12g, salt 0 g

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• glorious

  01 November 2007

  glorious rated and commented on this recipe

  

  I use both pork and italian herb seasoning and find it gives a much better flavour

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• Annie

  26 November 2007

  Annie rated and commented on this recipe

  

  Easy and fabulous

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• foodie

  07 January 2008

  foodie rated and commented on this recipe

  

  Made it as per recipe, superb

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• Angfen

  18 January 2008

  Angfen rated and commented on this recipe

  

  Sophisticated and tasty. I inlcuded the apple at the first stage, with the vegetables. I also tried the recipe with different types of vegetables: potatoes and carrots.... delicious.

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• emziepemzie

  10 May 2008

  emziepemzie rated and commented on this recipe

  

  Loved it! Not much work to prepare but tastes like you spent hours on it. My husband hates pork fillet but loved the recipe and my 1 year and 3 year old children polished it off in a flash.

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• Trish

  03 August 2008

  Trish commented on this recipe

  This was lovely, will try it with different veg next time.

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• YummymummySW

  26 August 2008

  YummymummySW commented on this recipe

  Wow! Tried this recipe and it's really yummy! The vegetables and the meat caramelise slightly and taste absolutely delicious. I followed the recipe as it is, and both my son and husband enjoyed this dish. Fortunately there was some leftover for me to finish today :)

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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
• grated zest of 1 lemon
• 2 tsp pork seasoning or dried mixed Italian herbs
• 500g lean pork tenderloins , in one or two pieces
• 1 medium Bramley apple
• 400ml hot chicken stock

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Difficulty and servings

Serves 4

Preperation and cooking times

Low-fat, Super healthy

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
• grated zest of 1 lemon
• 2 tsp pork seasoning or dried mixed Italian herbs
• 500g lean pork tenderloins , in one or two pieces
• 1 medium Bramley apple
• 400ml hot chicken stock

397 kcalories, protein 34g, carbohydrate 45g, fat 10 g, saturated fat 2g, fibre 12g, salt 0 g

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