Herbed pork fillet with roast vegetables

Herbed pork fillet with roast vegetables

  • 1
  • 2
  • 3
  • 4
  • 5
(33 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Takes around 1½ - 1¾ hours

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition

kcalories
397
protein
34g
carbs
45g
fat
10g
saturates
2g
fibre
12g
sugar
0g
salt
0g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, October 2002

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
claudia21's picture

Sorry I meant to say I halved the veg quantities but not the rest of it.

claudia21's picture

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.

kellymcc28's picture

Absolutely beautiful best meal I think I've ever cooked

barrybubbles's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Having read the feedback I started the vegetables off for 20mins and then added the pork for about 10mins and then added the apple and stock for the last 20mins. I could have even gone a little less time on the pork. I added a little less stock aswell but actually think I could have added the rest as it was a little lacking in sauce. But it had plenty of flavour and made a change from the usual roast. Ideal mini roast for 2 (though I did do a couple of roastie potatoes too on request from Mr S!).

ginger71's picture

well ive just put this together using thyme rosemary and sage and apple sauce and gonna leave to marinade for a few hours have to cook veg separate as wife is veggie so will add pork after portion of veg taken out for wifey fingers crossed also used carrotts baby pots and courgettes just hope cooking times on veg goes ok

sarahdrew8's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is delicious and made a very easy Sunday lunch. The parsnips and red onions combined with the stock made a wonderful gravy. We're not keen on squash so omitted this and threw in courgette and baby corn instead of apple as I happened to have some in the fridge to use up. Pork was beautifully tender and will definitely make again.

luke1987's picture
  • 1
  • 2
  • 3
  • 4
  • 5

not the best. my wife and i both didn't think much of it

vrog's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was very tasty and the sauce just the right consistency - nice and sweet from the apple. Pork was a little dry though. Might try putting it under the veg for the second stage.

lalybaba's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had this for lunch today and really enjoyed it. Easy, tastey and hardly any washing up. Exactly what I was looking for. Followed recipe almost to the letter except that I rolled the pork in a mixture of fennel seeds, sage, thyme, salt & fresh ground black pepper in stead of pork seasoning or italian herbs. It's highly likely that I'll do this again.

emma_emily's picture

I am just about to make this for Sunday lunch but am going to use your suggestionof the fennel seeds as it sounds lovely!!

jattridge's picture

I took note of all messages and with this I followed what felt right for my families tastes. Parsnips, sweet potato, carrots, potatoes with whole shallots and courgette made this a full and wholesome meal in a pan. I chose to use a mix of oregano, Thyme and sage. I reduced the amount of liquid used whilst cooking the meat with the veg then removed the veg before adding the remaining stock and reduced it in the pan further. Fantastic flavour family enjoyed this very much.

brendaflowers's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have been on the hunt for a pork fillet recipe for a while and this has been best one I've found so far, as it's so versatile. Agree with other comments that it's better to cook veg a bit longer (50 mins) and the pork less (30 mins). Used what veg I had - carrots and sweet potato - and a dessert apple rather than bramley and it was well received. Made a bit of coucous as an accompaniment to soak up the juice which worked very well.

katieb47's picture

This was very successful and I will definitely do it again. Got pork fillet on offer so only £3 for piece just under 500g so very economical too. Bearing in mind previous comments cooked the veg first at 200 degrees fan oven for about 12 minutes and then turned it down to 180, added the pork and cooked for 15 minutes, then added apple and stock (made with knorr jelly beef stock cube as per previous comment) and cooked another 15 minutes. Left to rest for 10 minutes and was perfect. Served with broccoli. We eat lots of veg so next time would do more veg and possibly add baby potatoes and make it completely one pot. Would also add more herbs and lemon zest to intensify the flavour of the crust. Lovely recipe which is easy to prepare but tastes as though more effort has been put in than actually has!

tammyledoyle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a really straightforward dish to make and turned out to be excellent, full of flavour and definitely worth making again. You could make it with any kind of vegetables, courgettes would probably work well.

pambarsby's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty. I agree with shorter cooking times for the pork, I did the veg for 20mins then added the pork & apple for 30mins. I used a beef stock (jelly) and the gravy was rich and thick. Left the pork to rest for 10 mins - tender and juicy!

pmercier's picture
  • 1
  • 2
  • 3
  • 4
  • 5
arhogs1898's picture

Great recipe. The only different thing I did was to coat the onions in a little more olive oil, they burned quicker than the other vegetables. Also I had to use carrots instead of parsnips - I've never seen a parsnip in a grocery store here.

karenbrown1980's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is really really delicious and looks quite impressive when served as well. I made some mash to go with it but it wasn't really needed. It was just a complete meal on it's own. Really yum!

evelynjcooper's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Unfortunately this recipe didn't work for me. The meat was too dry, the vegetables were too mushy and there was too much stock. Maybe my tenderloin piece was too thin and maybe my vegetable chunks were too small, but I doubt if I will try this again. The flavour was quite nice, but not the 'mouth feel'.

steve_rockin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

tasted great, easy to vary the recipe with different veg, will definitely be on the cards in future, thanks.

Pages

Questions

Tips