Herbed pork fillet with roast vegetables

Herbed pork fillet with roast vegetables

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(39 ratings)

Takes around 1½ - 1¾ hours

Easy

Serves 4
A one pan low-fat roast with pork and herbed vegetables - healthy and hearty

Nutrition and extra info

  • Healthy

Nutrition:

  • kcal397
  • fat10g
  • saturates2g
  • carbs45g
  • sugars0g
  • fibre12g
  • protein34g
  • salt0g
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Ingredients

  • 4 medium parsnip, peeled and quartered lengthways
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 butternut squash (about 650g/1lb 7oz), peeled, seeded and cut into chunks
  • 2 red onion, each cut into 8 wedges
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • grated zest of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp pork seasoning or dried mixed Italian herbs
  • 500g lean pork tenderloin, in one or two pieces
  • 1 medium Bramley apple
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 400ml hot chicken stock

Method

  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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Comments, questions and tips

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laffingnomi
30th Jan, 2017
3.8
Simple and very tasty. Swapped the squash for pumpkin, added a splash of balsamic to the vegetables,used eating apple as didn't have a bramley- served with mash and green beans was a lovely meal and would do it again.
Anastaciawilde
9th Feb, 2016
5.05
Perfect for us; even the super fussy 4 year old yummed his up and asked for more. Trying it tonight with sweet potato instead of the squash as he pulled a face at the soft texture.. Fingers crossed it will be a winner!
andriaph
6th Feb, 2016
0.05
Awful. The meat was dry, the veg uncooked and overly a particularly tasteless meal. Neither me or my hubby liked it. The dog ate all the meat at the end of the day :(
EveryWitchWay's picture
EveryWitchWay
14th Dec, 2015
5.05
This is so great amazing....going to be doing it again for Christmas !!!
nandavies
19th Oct, 2015
This is a very good base recipe for pork fillet . I changed the vegetables to suit what I had in. No parsnips or squash. Used carrots, potatoes and a yellow pepper instead. The other thing I changed was the oil. I used coconut oil because you can cook at higher temperatures with it and also I prefer the taste. All in all it was a very successful dish and it made loads. Hope it will reheat for tonight's tea.
EveryWitchWay's picture
EveryWitchWay
9th Feb, 2015
5.05
Great (;!!!!
curryhead
8th Feb, 2015
3.8
made yesterday, the juices were great, took a bit longer to cook the pork through to my wifes liking. Think i would put a couple of cloves of garlic in next time.
fizzh89
30th Nov, 2014
5.05
Just finished this for Sunday lunch - verdict: absolutely delicious! Followed the recipe as written, apart from adding two apples instead of one (fresh from the garden!), served it with creamy mashed potatoes, even the children enjoyed it (2 and 6). Will certainly be making this again:) thank you once again good food!!!!
claudia21
29th Apr, 2014
Sorry I meant to say I halved the veg quantities but not the rest of it.
claudia21
29th Apr, 2014
I made this yesterday and it had a beautiful, rich flavour. However, I adjusted it as follows: Halved quantities as only for two. No butternut squash as hubby doesn't like it, but added half an aubergine and carrots. I used four teaspoons of herbs and used a mix of parsley, sage, rosemary, thyme, marjoram, oregano and basil with the lemon zest, so some Italian herbs in there! We think it definitely needed the extra herbs. I cooked the veg separately from the meat as I didn't want them going too soggy, and put some stock into the meat to keep it moist, along with the apple to come halfway up the meat as I didn't want the herbs to wash away!. I also added salt and pepper to the meat and oiled it before I added the herbs to keep it moist. I used 300mls chicken stock with 100mls of dry cider and this gave a wonderful flavour, enhancing the apple. The rest of the stock I reduced in a pan on the hob and thickened it with a little cornflour. When the meat was cooked I added the juices to the gravy and strained it, pressing the apple through which had almost disintegrated anyway. The gravy was fab. Left the meat to stand for a bit. The only negative thing was my meat was tapered at the ends so I had to cook it for 50 mins total to get the middle cooked as it was running pink at 30 and 40 mins. testing with a knife. This meant the ends were a bit tougher and more chewy but the middle was lovely tender and moist, so look for a piece that is even in size. The whole thing was a bit more fiddly than the recipe but I am sure it gave it the edge. Would definitely make this again.

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