Herbed pork fillet with roast vegetables

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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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• 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!

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• voljena

  13 February 2009

  voljena rated and commented on this recipe

  

  we love this...

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• 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.

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• 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

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• 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!

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• CathyTurner

  24 January 2010

  CathyTurner rated this recipe

  

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• wicklady

  27 February 2010

  wicklady rated this recipe

  

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• wicklady

  27 February 2010

  wicklady rated this recipe

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• Florence

  20 May 2010

  Florence rated this recipe

  

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• Patricia Joy Dodd

  25 June 2010

  Patricia Joy Dodd commented on this recipe

  This was a very good recipe. I also used pork gravy granules with the sauce. It made the dish less dry

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• Katie

  26 September 2010

  Katie rated and commented on this recipe

  

  The pork probably needs 10 minutes less in the oven, and the veg needs a little longer. If I make it again, I'd roast the veg separately from the pork so that the veg is not in the stock and can go crispier. So the apple, pork and stock would be in a different tray. Definitely good potential though. And the lemon and herb crust is beautiful.

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• Katie

  04 November 2010

  Katie commented on this recipe

  We really enjoyed this dish! I would recommend a little less time in the oven for the pork but apart from that it was delicious! I used red onion, carrots, parsnips and new potatoes and this was yummy! Will certianly be making this again!

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• Mikey Griff

  16 November 2010

  Mikey Griff rated and commented on this recipe

  

  Brilliant recipe. Made a really nice change from our normal sunday roast. Used carrots instead of the squash which worked well and best of all not much washing up!

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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

Preparation and cooking times

Takes around 1½ - 1¾ hours

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 34.0g, carbohydrate 45.0g, fat 10.0 g, saturated fat 2.0g, fibre 12.0g, salt 0.0 g

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