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
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.