Herbed pork fillet with roast vegetables

Recipe uploaded by

Good Food

9 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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

Latest comments and suggestions

• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annie

  26 November 2007

  Annie rated and commented on this recipe

  

  Easy and fabulous

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• foodie

  07 January 2008

  foodie rated and commented on this recipe

  

  Made it as per recipe, superb

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Trish

  03 August 2008

  Trish commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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 :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Middle Donalnd

  10 December 2008

  Middle Donalnd rated and commented on this recipe

  

  Was disappointed by this dish. The pork itself doesn't have much taste to it and the juice was somewhat like a plain chicken broth.. the flavour of everything seems to be lacking something...won't do this one again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• voljena

  13 February 2009

  voljena rated and commented on this recipe

  

  we love this...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emma

  13 April 2009

  Emma rated and commented on this recipe

  

  This was lovely. I used squash, courgette, onion and chantenay carrots. Even though I'd sliced the carrots lengthways, they were still a little too firm, so it's probably a good idea to keep any pieces of carrot fairly small. The courgettes were really soft, so they probably would have been ok to add at the same time as the apple and stock! Although various combinations of veg would work with this, it is worth considering cooking times and not necessarily putting everything in the pan at the start. I didn't have a bramley apple but the braeburn I used was fine. The herbs and lemon gave the pork a really nice flavour. As other reviewers has mentioned the juices being a little bland, I decanted them into a jug and stirred in a teaspoon of pork gravy granules. This made it seem a bit more like a 'gravy' and tasted great. I'd definitely make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alex Phoenix

  24 April 2009

  Alex Phoenix commented on this recipe

  My husband can be a bit fussy when it comes to veg but this did the trick this is now a firm favourite

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pam Smith

  25 October 2009

  Pam Smith rated and commented on this recipe

  

  I bought some really nice pork from the butcher (essential for this recipe I think), added some Fines Herbes and freshly ground black pepper to the coating and baby potatoes and carrots to the vegetable mix - so easy and delicious. This is on our menu at least twice a month now and the plus is, it's healthy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1271/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk