Herbed pork fillet with roast vegetables
A one pan low-fat roast with pork and herbed vegetables - healthy and hearty
Difficulty and servings
Serves 4
Preparation and cooking times
Takes around 1½ - 1¾ hours
Low-fat, Super healthy
- 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.
- 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.
- 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
Recipe from Good Food magazine, October 2002.
http://www.bbcgoodfood.com/recipes/1271/
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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
Healthy family favourite
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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