Herbed pork fillet with roast vegetables

Herbed pork fillet with roast vegetables

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(33 ratings)

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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

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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

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Comments

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ceearr47's picture
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really tasty dish, but I wouldn't cook the pork for so long next time. It was a bit dried out.

rachieg53's picture
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Absolutely delicious!
I used oregano, parsley and basil instead of the italian herbs. also i didnt have butternut squash or parsnips, so i used a medley of the veg i had.....

My husband said it was the best pork dish he has ever tasted! Fantastic!

josie9's picture
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Made this but altered it for two people. Added some potatoes to it too, but might leave out the stock next time as it made the veg squishy but still very nice.

zookro's picture
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awful!
pork was dry, veg ok, 'sauce' thin.....very disappointed...I have been cooking pork tenderloin recipes recently and this is the worst...does nothing for the pork....and the lemon zest...yuk!

luliboy's picture
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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!

kayteemac's picture

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!

katiedorey's picture
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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.

dunning34's picture

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

archiesgranny's picture
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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!

alexphoenix's picture

My husband can be a bit fussy when it comes to veg but this did the trick this is now a firm favourite

girlwiththemostcake's picture
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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.

voljena's picture
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we love this...

kittydowner's picture
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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!

swagnert's picture

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 :)

menlove's picture

This was lovely, will try it with different veg next time.

emmaelisabeth's picture
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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.

angfen's picture
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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.

jillbrain's picture
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Made it as per recipe, superb

annie0176's picture
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Easy and fabulous

glorious's picture
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I use both pork and italian herb seasoning and find it gives a much better flavour

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